Comments on: Chocolate Pudding Cake

By: rita maria

rita maria — Sat, 16 Jan 2010 21:12:26 +0000

I just did this (only half a recipe, as I am home alone and did not want to risk having that much of it) and it is amazing, thank you so much!!!!!!!!!!!!!!!

By: Melissa

Melissa — Wed, 12 Aug 2009 18:28:23 +0000

Can this be frosted? I can’t see the picture which may answer this but I was wondering if I can make this as a birthday cake. Thanks.

By: Donna

Donna — Sun, 19 Apr 2009 04:33:15 +0000

Just made this for supper tonight for company….It was a real hit! Had no chunks of chocolate so used chocolate chips instead. It was terrific.

By: Dana

Dana — Thu, 02 Apr 2009 15:37:47 +0000

I am hoping to make this dinner for a new boyfriend. He is considering a trip to Peru and he has a chocolate jones, so I am trying the Peruvian Chicken and the Chocolate Pudding Cake. Wish me luck!

By: Carmen

Carmen — Wed, 28 Jan 2009 06:31:56 +0000

What a pleasure to find this recipe once again. My mother made this for me and my three siblings in the 1950’s. We lived on the cold Oregon coast and this was a lasting childhood memory of warm gooey comfort food. I had lost my copy of the recipe, this one has added chocolate chunks which are great I’m sure. Nice to see a new generation will experience this delightful, and surprising recipe. Thanks, it is an oldy but….a goody! A real crowd pleaser.

By: Amara

Amara — Mon, 26 Jan 2009 06:31:38 +0000

This looks absolutely delicious!

By: C.Norris

C.Norris — Sat, 24 Jan 2009 23:32:47 +0000

found the pan size – sorry!

By: C.Norris

C.Norris — Sat, 24 Jan 2009 22:56:14 +0000

I’m about to make this, cannot wait to indulge! Wondering what pan size to use, couldn’t find that in recipe. No matter, I’ll try 9×9″.

By: Laurel Noble

Laurel Noble — Thu, 01 Jan 2009 13:32:18 +0000

I made this pudding cake with my three grandchildren. First thing to go wrong was when the 10 year old was charged with putting the 2 t of vanilla in. It came out too fast and I lost about a third of my precious vanilla from Mexico. After scooping out as much as possible, we finished the preparations, but in the confusion I forgot to actually beat the eggs and sugar together (the girls had just stirred) and completely forgot to put in the melted butter, which had been cooling. So this was poured on top about half way through the baking time. There were definitely too many cooks. As it looked so runny, we only poured about half of the water mixture on top. I was absolutely sure it was a hopeless disaster, but the kids were very sure it would be great, and they were right! Amazingly it set beautifully and tasted wonderful. The kids ate a big slab of it each, with whipped cream on top. This is a very forgiving cake believe me, and seemingly impossible to ruin, although we tried!

By: Marc

Marc — Sun, 28 Sep 2008 12:29:47 +0000

Over the years I’ve made a few different versions of this recipe. In some cases it has winded up tasting “too junk-foody” says my wife. Then I made the Cooks Illustrated version and it was, somehow, too high-brow.

Kind of like the three little bears, this version is just right. Thanks for helping me hit the sweet spot, literally and figuratively.