Mom's Chocolate Float Cake
by: Cristen via Ceil www.foodandswine.com
Author: Cristen
Assemble the cake layer first:
- 1 C all purpose flour
- 1/4 tsp salt
- 3/4 C sugar
- 1 1/2 TBSP cocoa
- 1/2 C buttermilk or sour milk sour milk: regular milk with 1 tsp vinegar added
- 2 TBSP melted butter
- 1 tsp soda
Assemble the 'float' or pudding layer last:
- 1/2 C white sugar
- 1/2 C brown sugar
- 2 TBSP cocoa
- 1 C hot water
Assemble the cake layer first:
Assemble the 'float' or pudding layer last:
Whisk together, carefully pour over cake batter prior to baking. (This step will feel odd, it will resemble pouring coffee onto cake batter. Do it, trust me.) *This brings about an interesting point... make this dessert "Mocha" by subbing hot coffee for hot water!
Bake the dessert at 375 degrees for 30-35 minutes until cake tester probed through top 1/2 of dish comes out clean.
Serve warm with vanilla ice cream, whipped cream, caramel or whatever you dream up! This dessert is also tasty at room temperature.