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The reviewer gave this recipe 2 stars. This recipe averages a 2.33 star rating.
Reviewed: May 4, 2008
WAY TOO MUCH LIQUID IN THE SAUCE, MADE THE CAKE SOGGY. IS THE RECIPE RIGHT, WITH 2 CUPS OF WATER, SEEMS WAY TOO MUCH.
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Reviewer:

elyriahigh
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The reviewer gave this recipe 1 stars. This recipe averages a 2.33 star rating.
Reviewed: Jan. 31, 2008
Bleah... this was terribly disappointing... the "caramel" sauce just tasted like straight brown sugar and even though I reduced the amount of water, it was still just thin and runny. Plus, the cake part is doughy and bland, biscuit-like rather than gooey and yummy pudding cake. I think the cooking time might be too short as well. I realized after making it, what at least PART of the problem with this recipe is: caramel is supposed to be made with sugar and BUTTER. No butter in the sauce = no caramel! Just sugar water. I found another recipe elsewhere which does have butter in the sauce and it was SCRUMPTIOUS. I've seen this recipe around the internet quite a bit. I highly doubt it's actually from the 1800's or anybody's grandmother's recipe... unless a typo snuck in a generation ago and it's just been copied as is ever since!
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Reviewer:

TANKGIRL73
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The reviewer gave this recipe 3 stars. This recipe averages a 2.33 star rating.
Reviewed: Sep. 16, 2007
I'm giving this a medium rating because I haven't tried it yet (will change rating once I've tested the recipe). Just wanted to let users know that this isn't a cake, so it isn't going to soak up all the liquid as another reviewer complained. My great-grandmother used to make this dessert (handed down from her grandmother in the 1800s using measurements such as "butter the size of an egg"), and it makes a 'cake-y' dumpling that is covered with a 'pudding-y' sauce. I absolutely loved this dessert as a little girl and really look forward to enjoying it again!
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Reviewer:

SDK999
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Cooking Level: Expert
Living In: Midland, Pennsylvania, USA
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The reviewer gave this recipe 3 stars. This recipe averages a 2.33 star rating.
Reviewed: Jun. 5, 2007
This was just so-so. Way too sweet. The sugar/water mixture didn't get soaked up at all in the cake so it ended up really liquidy. Cake had pretty good flavor. Probably would add nuts and cinnamon next time.
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Reviewer:

Sara P
Cooking Level: Intermediate
Home Town: Elk River, Minnesota, USA
Living In: Sartell, Minnesota, USA
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The reviewer gave this recipe 2 stars. This recipe averages a 2.33 star rating.
Reviewed: Oct. 24, 2006
Did not care for this pudding cake - a genre of baked goods that I usually really like. It had little flavor other than sweet - "caramel" was not evident. The cakey part was too dry (it actually became a little crunchy on top tho I baked the recommended time). Perhaps if there was some oomph added to this it might be ok - but then I'd rather just go with a different recipe.
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Reviewer:

suz
Home Town: Hot Springs, Arkansas, USA
Living In: Fresno, California, USA
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