Reviewed: Jun. 13, 2008

I noticed the photo posted is of individual cupcakes, which according to the reviewer did NOT work out, so follow the instructions! This was amazing! My husband licked his bowl! Had it warm with vanilla ice cream. I was looking for a recipe for what we call in the UK chocolate sponge pudding and this was the closest I could find. I will be making this one at my next dinner party for sure! I cooked it for about 30 minutes in a fan assisted oven.

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ANGIBEAN


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Reviewed: Apr. 22, 2008

Really good for a pudding cake. I simplified it even more, just mixed all the cocoa into the flour, then dissolved the brown sugar into boiling water (our brown sugar here tends to be lumpy) and poured it over the top of the batter. Took everyone's advice and reduced the sugar -- glad I did.

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Pillowtrot

	Cooking Level: Expert
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Reviewed: Mar. 31, 2008

it kind of sunk.

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mdoman2


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Reviewed: Feb. 16, 2008

Yum! I have been looking for ages for the low fat version of my dad's favorite Denver Pudding, and this is it. As other reviewers suggested, I reduced the sugar to 1/2 brown and white, cut the oil by half, and upped the vanilla and cocoa slightly. Came out great, just make sure use a deepish baking dish because I ended up with chocolate sauce splattered all over the oven.

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abfoodie


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Reviewed: Feb. 12, 2008

Really easy and so good. I over-cooked it the second time I made it, but it was still good, just a bit dry. Try reducing the sugar--The previous reviewers were right, it doesn't need it all.

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tbk678


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Reviewed: Aug. 9, 2007

These taste good, but they did not turn out the way I was expecting them to. I mixed the batter in a bowl and added the water as I as mixing, since the batter was too thick to put into a pan without it. Big mistake - the cupcakes turned out sunken in, stuck to the paper cups, with the chocolate chips at the bottom. They were also extremely oily on the bottom. I may try making these again, but will do everything in one pan as per the instructions.

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kayleech

	Cooking Level: Beginning
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Reviewed: Jul. 30, 2007

This is the best pudding cake I have ever had! The richness was just right. It is easy to make because you bake it with common ingredients. It easily deserves 5 stars :D

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pompomgirl


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Reviewed: Jul. 22, 2007

I needed a dessert to take to a church dinner and didn't want to have to go out to the store for anything. This fit the bill, and I'm so glad I tried it. Nice and chocolatey, and nice and gooey, with easy one-dish preparation as well. The only problem with taking it to a church dinner is that I heard several comments that it wasn't cooked. Maybe better to serve to a smaller group where you can explain what it is.

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Mallinda

	Cooking Level: Expert Home Town: Norristown, Pennsylvania, USA Living In: Mobile, Alabama, USA
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Reviewed: Jul. 17, 2007

Lord have mercy, this is the most glorious concoction in the world. I baked it in a 9 inch cake pan, and subbed half the white sugar with splenda. I baked it for 33 minutes, and allowed it to sit for half an hour before serving. The wait time is important because it allows the syrup to thicken and the cake to become brownie like. THIS IS AMAZING, it is easy and delicious and sure to become a family favorite.

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steffamb


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Reviewed: Jul. 16, 2007

Wow! This recipe was EXCELLENT!!! We actually made this cake using fat free or low fat ingredients, and it worked out perfect! I've made a recipe like this once, and the pudding turned out way too runny. This one did not. Definetly has a yummy rich chocolate taste to it-Satisfied my chocolate cravings! Thank you!!

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Rachel


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Reviewed: May 24, 2007

Wow--Five stars with the following changes: 1/2 cup each brown & white sugar instead of the 2/3 cup. Instead of the hot water, use very hot HALF & HALF with 2 teaspoons vanilla. This gives a MUCH creamier pudding and won't taste like a cake of flour and water, like some have said of this type of recipe. I've made it both ways and I can't believe how much better the recipe with half and half is!!! Why has no one published a recipe like this?!!! :-)

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Full-time Mom

	Cooking Level: Expert Home Town: Orlando, Florida, USA Living In: Charlotte, North Carolina, USA
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Reviewed: Mar. 5, 2007

My family loved this quick and easy cake. But it's definitely not enough for twelve people. The sauce is better with less water but still not very thick.

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Connie Rockhill

	Cooking Level: Expert Living In: La Mirada, California, USA
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Reviewed: Feb. 15, 2007

yum. definitely add about 1/2 teaspoon of vanilla paste or essence. served warm with ice cream it is absolutely delicious! i put 1 1/3 cup of water in the last step - and the sauce was nice and rich. wouldn't want it any thinner or thicker.

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B. Barwise


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Reviewed: Jan. 19, 2007

eh, ok. better with ice cream.

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TMSTRONG98

	Cooking Level: Intermediate Living In: Enfield, Connecticut, USA
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Reviewed: Dec. 28, 2006

It tastes great both warm and cold. Very simple to make and you don't have to do many dishes after baking!

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L. Brown

	Cooking Level: Intermediate Home Town: Kyoto, Kyoto, Japan
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Reviewed: Oct. 27, 2006

I am the pastry chef at a private country club. I took this recipe and increased the yield for use at the club. The members can't get enough of it! I was looking for an alternative to bread pudding, and this has filled the niche nicely. Thanks!

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Erika


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Reviewed: Oct. 14, 2006

What a hit! Although this looked weird, once baked and served hot with vanilla ice cream, it made a fabulous dessert. Just two suggestions. Firstly, I followed reviewers' advice and cut the white sugar by 1/2 a cup - no more is needed. Second, although the texture is perfect, the flavor is a bit bland. I think I'd add some maple, mint or almond extract along with the vanilla next time. Thanks for a winner!

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Basg

	Cooking Level: Intermediate Home Town: Cleveland, Ohio, USA Living In: Jerusalem, Mehoz Yerushalayim, Israel
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Reviewed: Oct. 11, 2006

The only complaint was I didn't make enough. I used whole wheat flour instead. Excellent!! Will make again.

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