Reviewed: Mar. 8, 2010

Not nearly enough chocolaty flavor. And the consistency wasn't right either... not cake like at the edges, not pudding in the middle... an overall rubbery texture. =(

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Reviewer:

glittergirl94

Cooking Level: Expert

Living In: Franklin, New Hampshire, USA

Reviewed: Mar. 2, 2010

I cut sugar in half as I do with all other recipes here, but all the rest I did as instructed. Nobody actually commented on how you get 12 servings out of this, and which trick to use to cover 9 inch pan with the mixture. Neither happened in my case. I baked it for 40 minutes and there was no pudding part at all (except in that part of the pan that the dough mixture could not cover :))). Looked scary, tasted awful. Thanks God the ingredients were really cheap and nobody witnessed it :))). This goes out of my recipe box!

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Reviewer:

larisagrujic

Reviewed: Feb. 17, 2010

Perfect comfort food. Thanks for a great, easy recipe.

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Reviewer:

S.F

Cooking Level: Beginning

Reviewed: Feb. 14, 2010

I was happy to stumble upon this egg-free cake-like recipe however; after making and eating it i found that it seems to be missing something (i'm not sure what exactly). I did whip some sweetened cream and added dollops as needed to the servings of pudding cake and i like the dimension that it brought.

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Reviewer:

xholdingstrongx

Reviewed: Jan. 12, 2010

This pudding on the cake was good but the cake honestly tasted fat free. Will not make again. Deff. needed rich ice cream with this to hide the taste of the cake.

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Reviewer:

Jennifer11203

Cooking Level: Intermediate

Reviewed: Jan. 10, 2010

This was excellent; the only change I made was adding 2 T. of instant coffee granules to the hot water. This intensified the richness and was well-balanced by being served with huge dollops of freshly whipped cream and sugared strawberries.

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Solipsis

Cooking Level: Intermediate

Reviewed: Jan. 9, 2010

Prepared exactly as directed and came out great. Definately needs to be served with ice cream and whipped topping. Very RICH.

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Reviewer:

Amanda Preston

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Riverview, Florida, USA

Reviewed: Jan. 8, 2010

I dont like when people judge a recipe, but make a million changes. but, i did it. i went with the reviews I read, and decreased the water to 1 1/3 cup, and added vanilla. I didnt have any instant coffee, so I used a packet of Hot Chocoate in. Awesome! It was nice and chewey on top, and a great hot fudge underneath. So Yummy when you dont have alot of ingredients on hand. I had one serving, and I think my husband has about 5! He is a chocolate snob, but apparently he loved it. Will definitely make again. So nice on a cold night when You NEED to have some chocolate. Try it!!

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Reviewer:

landyjo

Reviewed: Jan. 7, 2010

Ok, so a week ago I made the recipe as written, and gave it 1 star. Watery and dull tasting. Tonight I just made a ton of changes, and they bumped it up to 4 stars. Still not spectacular, but good. 1. 1/2 teaspoon salt 2. 4 tablespoons cocoa in batter 3. 1 teaspoon vanilla 4. 1/4 cup melted butter 5. 1/2 cup cocoa in topping 6. 1 1/3 cups hot milk instead of hot water over top. I just heated the milk in the microwave on high power for 2 minutes. If I make it again I think I will add 1/2 cup chocolate chips to the batter.

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Reviewer:

kle_sam

Cooking Level: Expert

Living In: Willowdale, Ontario, Canada

Reviewed: Jan. 7, 2010

Absolutely fabulous! I was snowed in without eggs but wanted something sweet. It was perfect. I only added a little vanilla. It was not too sweet and super easy. I will definitely make it again.

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