Reviewed: Feb. 16, 2013

I tried this the other night, and it turned out OK. But it was still very soupy after 1.5 hours on high, and the almond extract tends to overpower the peanut butter flavor. If I try it again, I'll use a little less than the 2 cups of boiling water and only 1/2 tsp of almond extract at most.

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Reviewer:

Copadope

Reviewed: Feb. 11, 2013

Tried this recipe and it turned out amazing! So moist and so incredibly wonderful! I was a bit hesitant to cook this in a crock pot, but the ease of it surprised me. My dessert was cooking while I was making dinner and it wasn't taking up my regular cooking space! I would definitely make this again and shared the recipe with friends tonight on facebook! The picture I posted is of it still cooking :) the finished product looks much different :)

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Reviewer:

captivate28

Reviewed: Feb. 1, 2013

This was really good! I was surprised that the cake was so moist and made such a chocolatey pudding. Perfect for an easy dessert on a cold night!

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Reviewer:

Constance

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Brockville, Ontario, Canada

Reviewed: Mar. 24, 2013

Based on other reviews, I decreased the water to 1 1/2 cup and it took about 1 hour, 45 minutes for the cake to begin to pull away and feel firm. The cake was still plenty moist, though I wonder if there would have been more chocolatey, gooey goodness in the bottom if I used the full 2 cups of water. I topped the cake with vanilla ice cream which really added to the dessert!

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Reviewer:

Scott M.

Cooking Level: Intermediate

Living In: Elburn, Illinois, USA

Reviewed: Mar. 3, 2013

We tried this tonight. It was very good. I am in agreement that I would add less almond extract and less water. Everyone enjoyed the taste and flavor.

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