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This recipe dates back to the 1800s. It was a favorite of my father's and is now a hit with a husband. It works especially well when you've had a busy day and need to make a dessert pronto!
Nutritional Facts 1 cup equals 332 calories, 11 g fat (7 g saturated fat), 29 mg cholesterol, 296 mg sodium, 58 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Caramel Pudding Cake in Reminisce January/February 1994, p51
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Reviewed on Jul. 21, 2011 by kengrants
The cake was soggy. Instead of having a pudding or sauce under the cake, it just soaked up the sugar water into the cake making it soggy and wet. I have made other pudding cakes that had a chewy cake and a pudding underneath that were very good. This is not a good pudding cake.
Reviewed on Oct. 24, 2010 by cojon
This looked like it would really be good and easy. I agree with the other comments; when finished baking, I let it cool for about 20 minutes then dipped into it. It was like sitting on top of brown sugar water. I double checked the recipe and had written everything down as shown. There definitely is something wrong. Hope someone figures it out. I don't like to waste things so, we"ll finish this cake but will probably not make it again.
Reviewed on Mar. 08, 2009 by dnaleri
Could this recipe have a mistake?
Reviewed on Feb. 09, 2009 by randt
I have other "pudding 'n cake" recipes that do only call for 1 cup of water. Perhaps try that and see what happens!!
Reviewed on May. 04, 2008 by elyria
NOT SURE THE RECIPE IS RIGHT, 2 CUPS OF WATER IN THE SAUCE? MADE IT VERY WATERY. THE PICTURE SHOWS THE SAUCE BEING THICKER.
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