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–+ servings
Devils Food Float
Devil’s Food Float is a mid-20th-century American baked dessert that blends elements of pudding, cake, and cobbler into one comforting dish. The recipe reflects a time when home cooks favored simple pantry ingredients and clever techniques to create dramatic results. A hot sugar syrup forms the base, topped with marshmallows that partially melt during baking, while a cocoa-rich batter is dropped over the top to create a soft, floating chocolate layer. As it bakes, the dessert separates into tender cake and saucy chocolate beneath. Often served warm with whipped cream and berries, it was especially popular for casual family dinners and potlucks where an unfussy yet indulgent dessert was needed. Its appeal lies in its contrast of textures and its deep, nostalgic chocolate flavor.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 6
Calories 360 kcal

Ingredients
  

  • ½ cup granulated sugar
  • 1 ½ cups water
  • 12 marshmallows (quartered)
  • 2 tbsp shortening
  • ½ cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • ½ tsp salt
  • 1 tsp baking powder
  • 3 tbsp cocoa powder
  • ½ cup milk
  • ½ cup nuts (chopped )

Instructions
 

Step 1: Prepare Syrup

  • Combine sugar and water in a saucepan
  • Boil for 5 minutes

Step 2: Assemble Base

  • Pour hot syrup into a casserole dish
  • Top with quartered marshmallows

Step 3: Cream Mixture

  • Cream shortening and sugar together
  • Mix in vanilla

Step 4: Mix Dry Ingredients

  • Sift flour, salt, baking powder, and cocoa together

Step 5: Make Batter

  • Add dry ingredients alternately with milk to creamed mixture
  • Fold in chopped nuts

Step 6: Assemble Dessert

  • Drop batter by spoonfuls over marshmallows

Step 7: Bake

  • Cover and bake at 350°F for 45 minutes

Step 8: Serve

  • Serve warm with whipped cream and berries

Tips

  • Use pecans or walnuts for deeper flavor
  • Serve immediately for maximum sauciness
  • Add a pinch of espresso powder to enhance cocoa
  • Substitute butter for shortening if preferred
  • Add raspberries directly to the base for fruit pockets
  • Use mini marshmallows if large ones aren’t available
  • Dust with powdered sugar before serving

Nutrition

Calories: 360kcalCarbohydrates: 52gProtein: 5gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 15mgSodium: 260mgPotassium: 210mgFiber: 3gSugar: 34gVitamin A: 220IUVitamin C: 1mgCalcium: 80mgIron: 2.1mg
Keyword baked cocoa dessert, chocolate pudding cake, comfort food, marshmallow topping, retro baking, vintage dessert
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