This recipe is from The Baking Chocolatess. It turned out good. I used two less tablespoons of cocoa powder in the pudding part because I know for a fact 4 tablespoons would have been way too much and would have been bitter. I also used Dutch process cocoa. I also used both light and brown sugar in the pudding along with the white that it called for. I used 1 teaspoon of vanilla in the cake, not 1.5 teaspoons. I always pour the hot water for the pudding into a measuring cup containing the sugar and cocoa powder and stir until it's disolved, then I pour that over the top of the cake. It makes no sense at all to sprinkle the mixture over the cake then pour hot water on top of that. I've been making pudding cakes since 2006 and I do this every time. I used (I always use this size) a 1.5 qt. baking dish. This baked in the time stated.
I give the written recipe 4 stars and not 5 because of the excessive amount of cocoa powder in the pudding. With my changes, using two less tablespoons, I give this 5 stars.
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