Beth C Recipe Reviews (Pg. 1) - Allrecipes.com (13984907)

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Beth C

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Too Much Chocolate Cake

Reviewed: Feb. 3, 2012
This recipe has always been amazing - it also went gluten-free with ease by using Pamela's Chocolate Cake mix instead of a conventional mix. Superb! I recommend greasing the pan liberally with butter for a lovely buttery crust to form. I find that it needs about 5 more minutes in the oven, your mileage may vary.
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Gram's Persimmon Pudding

Reviewed: Dec. 24, 2011
I have loved this recipe in years past but is has evolved in to something even better over the last few years. First off, I mistakenly used evaporated milk once instead of sweetened condensed milk and it made a vast improvement - now I always do it. It makes it moist, decadently dense and a smidge less sweet, which I prefer. I also like to double this recipe and cook it in my grandmother's bundt pan (adding about 20 minutes to the cooking time) and I find that a water bath helps keep it moist and uncracked. This year I've had to cut out gluten but didn't want to cut out this holiday favorite. To replace the flour I used 1/2 Bob's Red Mill Gluten Free All Purpose Baking Flour, 1/4 Tapioca Flour and 1/4 Sorghum Flour plus 2 tsp of xanthum gum. Other additions: a jigger of brandy cream, 1/4 tsp nutmeg. 1/4 tsp cloves. My family loves this and fondly refers to it as Piggy Pudding.
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