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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SoaringEagle

Cooking Level: Intermediate

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Reviewed: Oct. 9, 2006

This was a big hit with my family. It was incredibly rich and delicious, especially with a scoop of vanilla ice cream. Don't skimp on the water or you won't have enough sauce to spoon over everything! I loved that this was a one-dish dessert that could bake during dinner so it was warm and ready afterwards. Yum!

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RCKim

Cooking Level: Intermediate

Living In: Rancho Cucamonga, California, USA

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Reviewed: Sep. 17, 2006

Very good. Easy and fast, too. I used 1/4 cup whole wheat pastry flour and reduced the white sugar a little. Also used 1% milk. I used milk choco chips, and probably used 1/2 cup (wanted to use them up). Very rich and chocolaty- my 4 year old said it was "too chocolaty!!" :) It's nice that it's lower in fat than most desserts... but I made up for that fact by serving it with some vanilla ice cream!

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Sep. 13, 2006

Tasty & easy!

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JADYN7777

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2006

INCREDIBLE! I love this one kind of chocolate pudding cake from a local restaurant, but now I have this even better recipe to satisfy my chocoholic craving at home. This was awesome and so easy to make, just one dish!! An instant favorite for me, and the boyfriend. Definitely going to make this again!

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hithatsmybike

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Jul. 25, 2006

SO EASY AND SINFULLY DELICIOUS!!!! This wonderful cake is worth all the calories!! I did decrease the brown and white sugar to half a cup each. I also increased the chocolate chips to l/2 cup, using regular size chips since I didn't have the mini size. The chocolate chips add additional flavor and texture, and would consider them a must in this recipe! The perfect recipe for last minute company. Thanks for sharing.

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ANGELFROMHEAVEN

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Maplewood, Minnesota, USA

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Reviewed: May 11, 2006

This recipe was so easy my 3 year old helped me make it. A wonderfull weeknight dessert when you want something rich and quick. Excellent served with cool whip topping. I also reduced slightly on the sugar(about less 2 tbsp for each kind of sugar)and it was still wonderfull.

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MRSSFOWLER

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Reviewed: May 4, 2006

DEELISH. Served it right out of the oven and the whole thing was devoured quite quickly. Much like the french "fondant au chocolat"

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pearltellszoe

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Chocolate Pudding Cake III

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