Always a favorite! EVERYONE I've made this for loves it.
I saw a review about it not tasting quite right. I've never had that problem, nor has anyone I've served it to. This pudding cake is RICH and not at all lacking in flavor, and I'm known as something of a "food snob". So I can only think that there might be a problem with the ingredients used.
Using the best possible ingredients is ALWAYS important, and in this recipe, there might be a couple of things that people didn't take care to note. A few things I'd suggest:
1. Use all of the ingredients listed. Don't skip the small amount of salt -- it brings out the flavor of the chocolate.
2. Use BUTTER. From a FRESH stick. Not margarine, and not something that's been sitting in your refrigerator for a year.
3. Make sure your flour is fresh. If it's been sitting around too long, or if you live in a humid environment, the flour can get a stale taste to it and it will impart that staleness to whatever you're baking.
4. Water quality varies by location. Use COLD water, and heat it up in the microwave. Don't use hot water from the tap; it's been sitting in the water heater for who-knows-how-long. If your water is chlorinated and you can SMELL it (as I can lately down here in Fort Lauderdale), buy a gallon of bottled spring water. Heat the water in the microwave.
5. USE PURE VANILLA EXTRACT! Do NOT use that phony "vanillin", artificial flavoring. It doesn't retain its flavor well when cooked.
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