Reviewed: Nov. 11, 2009

Very Yummy, very Yummy, indeed!

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MommaOfTwins09

Cooking Level: Expert

Home Town: Big Sky, Montana, USA

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Reviewed: Oct. 9, 2009

This is the exact recipe from my grandmother's 1950 Betty Crocker cookbook. Yum.

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Denise

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Reviewed: Jul. 23, 2009

I loved this dessert! If you are a fan of rich chocolate, this dessert is for you! I enjoyed baking... and eating this yummy cake!! Thank you for the wonderful recipe!!! :D

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Jade(:

Cooking Level: Intermediate

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Reviewed: Jul. 14, 2009

Wow. Total disappointment. If you like the taste of unsweetened chocolate, then this will do the trick. The cake lacks depth, richness and any body whatsoever. I will not make this ever again.

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Leopardess

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Reviewed: Jun. 10, 2009

This is delicious and just the thing for when you want a gooey treat. I added more butter to give it more oomph (4tbls) and use more cocoa as well. I also do the coffee instead of water thing, as many others suggest, and just add 1 cup. It is so so yummy, and very forgiving of these little tweaks. I often think of adding prune baby food to give it a rounder chocolate flavor, and you could obviously throw in some nuts or dates or something. I don't know how it works, but it works!

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amplecat

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Reviewed: Apr. 26, 2009

This is really good! My teenage son requests it every year for his birthday cake. I double it and put it into a 9 X 13 cake pan. It doesn't make a very pretty presentation, but add a scoop of ice cream and you're near heaven! For extra chocolate flavor,we use Hershey's dark chocolate cocoa and I cut back on the water just a bit.

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JIMMYJOE

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Reviewed: Mar. 24, 2009

Didn't work for me. I mean, the texture and recipe came out, but the flavor didn't work. I think this recipe needs milk instead of water.

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ATRACKBROWN

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Reviewed: Mar. 15, 2009

This did NOT come out well at all. I followed the directions exactly and it came out watery and tasted like pure molasses. I had to throw away the whole batch, even my chocoholic kids wouldn't eat it.

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RSTEERS

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Reviewed: Mar. 9, 2009

My Aunt use to make these when I was a kid. It was my favorite and I was so excited to find this recipe. I followed the directions completely the first time and the puddling was a tad runny and just didn't quite taste right. It just seemed like it was sort of pasty. The second time I added 1/4 tsp more salt to 1 2/3 cup of water. It was delicious.

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Anjie

Cooking Level: Intermediate

Living In: Troy, Missouri, USA

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Reviewed: Feb. 5, 2009

Took Ani's advice and microwaved for 12 minutes. Great for a quick warm chocolate fix, but it looked like a train wreck - good enough for the family but not company. Added vanilla to the cake mix; used equal parts water and coffee to total 1 1/3 cup and I thought the pudding was a little too thick -could be due to over-nuking though.

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Tracy

Cooking Level: Expert

Living In: Eureka, Illinois, USA

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Reviewed: Jan. 28, 2009

It's low fat and it tastes low fat- be prepared. I followed others' advice to add vanilla and instant coffee to hot water. Seemed like it had enough flavor, just not the richness I'd like. I served it with some canned whipped cream and that helped a bit.

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KaryninPhilly

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Sewell, New Jersey, USA

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Reviewed: Jan. 22, 2009

Great dessert served warm topped with whipped cream.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 10, 2009

mmm! this was sooo easy to make and came out perfect! i followed suggestions and added 1 tsp. of vanilla and reduced the amount of water...but i reduced the water too much (to one cup) and the pudding came out a bit thick, so next time I will probably use 1 1/3 cups. served with vanilla ice cream and it was really really good!

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Emily

Cooking Level: Intermediate

Home Town: Cadillac, Michigan, USA

Living In: Long Beach, California, USA

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Reviewed: Jan. 7, 2009

Cooked it by the book except for cup H2O instead of 1.75. I thought it was incredible but dad thought it was missing coffee. I will add vanilla next time, I regret forgetting to add it this time. We (4) finished it w/in 30 min... so maybe a double batch next time. A+ I will make this again.

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B0nus

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Reviewed: Dec. 25, 2008

Not bad, but seems to be missing 'something'. Sauce is just ok. Needs to be more 'chocolately' maybe with semi-sweet chips?

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macgral

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Reviewed: Dec. 8, 2008

i found this too be a fairly good version of a favorite family dessert grandma has made for many years, the only thing i founf is i had too reduce the baking time too keep the cake nice and moist and saucey

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sweet

Cooking Level: Expert

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Reviewed: Oct. 29, 2008

I love this recipe except that I use less brown sugar to avoid that molasses taste in the pudding. I remember being disappointed by that when my mom would serve it when I was a kid. This last time I substituted 1/4 cup brown sugar and 3/4 white for the brown sugar.

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Nomadic Missy

Cooking Level: Intermediate

Home Town: Antigo, Wisconsin, USA

Living In: Appomattox, Virginia, USA

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Reviewed: Aug. 25, 2008

The texture was perfect and it smelled great but the flavor was really bland. Like others, I reduced the water to 1 1/3 cups and added vanilla and instant espresso to it. I actually think that a bit of salt in the brown sugar/cocoa mixture would make a huge improvement and bring out the flavor of it a bit. I'm going to try it again with some salt becuase I feel like this recipe has so much potential but it is just missing something.

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JENNYLYN1

Cooking Level: Intermediate

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Reviewed: Aug. 10, 2008

This was not very good. I wish that I had not made it. I do not recommend this.

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AMBER CROXALL

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Reviewed: Aug. 5, 2008

This was just okay. I love the idea of the pudding forming under the cake layer..it's like magic, but this recipe felt like something was missing. I did add the vanilla like other reviewers suggested but somehow it didn't do it for me. Maybe more fat would help haha! Had this cake with a big blob of cool-whip on top which was a minor improvement but I don't think I'll make this one again.

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