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    You are in: Home / Recipes / Caramel Pudding Cake Recipe
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    Caramel Pudding Cake

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on October 30, 2012

      This was an absolute disaster!. Everything seemed to go well up until the baking step. After about 15 minutes in the oven I noticed an awful burning smell. When I looked in the oven I noticed the water/brown sugar liquid boiling over. I assumed it was normal and just figured it would evaporate. Nope. Another 15 minutes later and my entire apartment was filled with smoke. So sad this didn't turn out. The photo was very much misleading. However, as the other reviews state (which I mistakenly did not read beforehand) it may have came out descent had I used 2 cups (maybe even less) instead of 4 cups. :

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 11, 2009

      Great recipe. I cut water down to 2 cups as I like it thicker. I also added 1 tablespoon of butter to give it a more caramely taste.

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    • on November 16, 2006

      Nice. I have been searching for one like this for a long time. The taste is exactly like one that I remember from my childhood. Thanks.

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    • on January 13, 2006

      This is a sort of new review, I had forgot to give this a star rating last time and I don't want someone viewing this as that.(no stars-unrated) I want other to make this. We thought this was great. This recipe was a fluke, I happened across it for you were featured as 'the Chef of the day'. I had all the ingredients on hand which was great, my family liking this was even greater! Thanks so much for sharing! The star is in place this time!

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    • on December 22, 2005

      Okay looking at Leeezah's picture I did make it right. This recipe had me thinking I did something wrong. I was expecting a THICK caramel sauce. The sauce is very watery, nowhere close to a caramel sauce I was thinking of. The cake part taste like a sweetend biscuit to me. If I make this again I won't use the 4c. of boiling water I think I'd use only 2c. to disolve the brown sugar. When I cooked the cake then took it out of the oven there was a good half an inch of watery liquid (caramel sauce) under the cake so much so, that the cake was actually sloshing back and forth in the pan. I'm still preplexed on the taste of the cake itself, the texture of it was nice, but it was lacking some flavor maybe some vanilla extract would add something? Now I followed the recipe as it was written, so I'm not sure what happen? The recipe seems like a great and yummy idea, but what I came out with was anything but that.

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    Nutritional Facts for Caramel Pudding Cake

    Serving Size: 1 (203 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 559.7
    Calories from Fat 177
    Total Fat 19.6 g
    Saturated Fat 12.2 g
    Cholesterol 52.2 mg
    Sodium 459.0 mg
    Total Carbohydrate 93.0 g
    Dietary Fiber 1.0 g
    Sugars 62.7 g
    Protein 4.9 g


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