Baked Devils Float

Ingredients

• 1 cup flour
• 3/4 cup sugar
• 11/2 Tbspo cocoa
• 2 Tbsp. melted butter
• 1 tsp. vanilla
• 1/2 Co white sugar
• 1/2 Co brown sugar
• 1/2 c» pecans
• 1/4 tsp9 salt
• 2 tspo baking powder
• 1/2 Co milk
• 5 Tbspa cocoa
• 1 Co hot water

Method

1. 1

   Sift flour, salt, sugar, baking powder, and cocoa together.

2. 2

   Mix milk, butter, vanilla, and nuts.

3. 3

   Combine with dry ingredients.

4. 4

   Pour into a well-greased 8x8 baking dish and cover with sauce.

5. 5

   Bake in a moderate oven at 350°F for about 40 minutes.

6. 6

   Serve upside down with whipped cream or ice cream.

Nutrition per serving

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 12. The excerpt below is the record exactly as published.

BAKED DEVILS FLOAT Barbara Harris 1 cup flour 3/ 4 cup sugar 11/2 Tbspo cocoa 2 Tbsp. melted butter 1 tsp. vanilla Sauce: 1/2 Co white sugar 1/2 Co brown sugar 1/2 c» pecans 1/ 4 tsp9 salt 2 tspo baking powder 1/2 Co milk 5 Tbspa cocoa 1 Co hot water Sift flour, salt, sugar, baking powder, and cocoa together- -Mix milk, butter, vanilla and nutmeats. Combine with dry ingredients--Pour into well greased 8x8 baking dish and cover with sauce . Bake in moderate oven, 350° F about 40 minutes o Serve upside down with whipped cream or ice cream — The sauce goes to the bottom and thickens as it cooks * Turn out of pan right away when taken from the oven. CHOCOLATE ICEBOX DESSERT Cleo Griffin Melt 1 square oleomargerine • — Remove from fire — Add 2 Tbsp. cocoa, 1 cup powdered sugar (sifted), 1 tsp, vanilla, 2 egg yolks. Fold in 2 egg whites, beaten, and 1 cup nuts, — Line bottom of dish with crushed vanilla wafers--Spread chocolate mixture on top, then more wafer crumbs. Let stand in refrigerator overnight. PINEAPPLE DESSERT Lou Price 1 cup sugar 2 sm o cans pineapple 2 sticks butter or ma rgarine 11/2 cups graham cracker crumbs 1 cup pecans Cream butter and sugar--Add pineapple (not drained) and crumbs and line square dish with whole graham crackers-" Spoon on 1/2 of mixture--Make another layer of graham crackers and add remaining mixture-"Chill before serving. LEMON DESSERT Joanne Hardy 2 Tbsp, butter 3/4 c, sugar 2 Tbsp, flour 1 cup milk 2 eggs pinch salt 1 lemon (juice) Cream butter and sugar--Add beaten egg yolks, flour and lemon--Mix thoroughly. Add milk and fold in stiffly beaten whites. Pour in buttered pan and bake in pan of water 35 minutes--Serves five. FORGOTTEN DESSERT Emma Breckenridge 5 egg whites 1/4 tsp0 salt 1/2 tsp o cream of tartar 11/2 cup sugar Beat until soft (cannot overbeat)-- Pour into buttered angelfood cake pan or similar Put into oven that has been pre~heated at 400° - Turn off oven and leave overnight" -Serve with any kind of sauce or whipped cream , $100 DESSERT Sister Franklin8 s Mother 1 pkg, chocolate or vanilla wafers (thin) 2/3 cup crushed candy mint (pink-from grocery) 10 marachino cherries cut fine I 2/3 pkg, miniature marshmallows 1 pint whipping cream 2/3 cup chopped walnuts Crush wafers--Line dish 12 x 12 x 2 l/2-"Use about 1/2 --Leave rest for top. Whip cream — Add cherries, mint candy, walnuts and marshmallows — Mix well--Put remaining wafers crushed on top — Refrigerate 12 hours. ( k2 LEMON JELLO ICE BOX PUDDING Dee Paul 1 pkg. lemon Jello beat to a froth after it is jelled 1 can evaporated milk chilled overnight in refriger ator 1 Lemon — Juice and grated rind Scant 3/4 cup sugar Lg. package vanilla Nabisco cookies crushed Beat milk until thick--Add lemon juice and rind and sugar--Mix with Jello and beat together. Put half of crushed wafers in bottom of pan — Spoon in jello mixture--Sprinkle rest of wafers on top — Put in refrigerator until set — About two hours--Serves 25. CARROT PUDDING Afton Ward (This recipe won the $5 prize in Chronicle) 11/2 cups bread crumbs (preferably homemade) 1 cup carrots, ground in food chopper 1 cup ground suet 3 cups flour 1/2 pkg. raisins 1 cup nuts 1/2 cup molasses mixed with soda milk (enough to make stiff dough) 1 tsp. cinnamon 1 tsp. nutmeg 1/2 tsp. cloves Mix in order given, adding milk and molasses last and steam for 2 hrs . or more-- This mixture will fill half of two greased coffee cans (1 lb.) (Borrow some from your neighbor) . 43 DATE PUDDING Maxine Ellis 1 cup brown sugar 1 Tbsp. butter (simmer) 1 1/2 cup water Mix 1 cup sugar, 1 1/2 cup flour, 3/4 cup milk. Add 1 cup nuts, 1 cup dates, 1 Tbsp. butter, 3/4 tsp. soda, pinch of salt. Make a batter and pour into hot syrup-- Bake 30 minutes at 350 degrees . BANANA PUDDING Mary Putch 2 cups milk 1 tsp. vanilla 1/2 stick butter 5 eggs (sep.) 1 cup and 2 Tbsp. sugar Put 3 heaping Tbsp. of flour on the egg yolks and mix it up--Add a little of the milk gradually to it until it has the thickness of gravy - Combine the sugar and milk in the top of a double boiler and let it cook until the sugar dissolves — Add the egg mixture and cook until the pudding thickens--Remove from heat and add butter and vanilla--In a casserole, alternate layers of vanilla wafers, sliced bananas and pudding — Top with meringue. 44 CARROT PUDDING Dee Paul 1 cup grated potatoes 1 tsp. salt 1 cup grated carrots 1 tsp. soda 1 cup sugar (brown or white)l c. raisins 2/3 cup shortening 1 T, molasses 11/2 cups flour 1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. cloves 1 cup nuts, if desired Put in pudding mold or Crisco can with tight lid--Put in kettle with water with lid. Steam two hours-- Serve hot with hot lemon sauce. APRICOT RICE PUDDING Avis Perisho 11/2 cup cooked rice (1/2 cup uncooked) 13/4 cup soaked apricots (1 cup puree) 4 Tbsp. sugar 1/4 tsp. salt

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