Reviewed: Nov. 1, 2008

Good all over, but the chocolate topping was too heavy and thick. I think that I will just use store bought or a creamy chocolate recipie for the topping. But the cake and the pudding center was the best! Will definetly make this again!

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Reviewer:

Jeffrow81

Reviewed: Oct. 2, 2008

The cake & glaze part of this recipe is wonderful, but I can't vouch for the filling. I used a separate Pastry Cream recipe from this site for the filling instead. All in all, a lovely and pretty cake. I split into two small 6 inch cakes and they turned out beautifully.

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5 users found this review helpful

Reviewer:

Rachel

Reviewed: Sep. 25, 2008

This is a really good cake.

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4 users found this review helpful

Reviewer:

Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Jul. 12, 2008

hubby said this was the "bomb" i followed the recipe to a "T" .

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Reviewer:

Foodie Family

Cooking Level: Expert

Reviewed: Jun. 14, 2008

I only used the cake recipe for this one and the pastry cream of another one. The cake was superb, the pastry cream wasn't thick enough and ran all over the place. Next time, when I have an entire day to devote to Boston cream pie, I will use this pastry cream recipe, although I find the technique a little odd.

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Reviewer:

gastlygoul

Cooking Level: Professional

Home Town: Avoca, Pennsylvania, USA

Living In: Pittston, Pennsylvania, USA

Reviewed: Apr. 13, 2008

I only used the custard and chocolate parts of this recipe. I was afraid to use the cake part of this recipe, based on the negative reviews, so I used just a Duncan Hines Golden Butter mix. As it turns out, the boxed cake mix was the highlight. The custard was tasteless, and didn't set up well, and by the time I was ready to serve the cake from the fridge (about 4 hours after assembly) the chocolate top had become a tarmac. This cake was for my husband's birthday, and I actually had to cut a hole through the topping with a paring knife to insert a candle. The layers slid apart while eating due to the runny custard, and the amount of force needed to cut through the chocolate tarmac. I won't use any part of this recipe again, but thanks just the same.

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18 users found this review helpful