When I made it the first time, I skipped the pudding layer. It just seemed unnecessary, and it seemed like a fair number of the negative comments this recipe got pertained to that part of the recipe.
No pudding layer = success! The cake tasted like I expected: chocolate and cinnamon. I'm a big fan of that combo.
I left the coffee granules out but kept the Kahlua in. I also added a simple glaze, which pretty much soaked into the cake, and sprinkled a cinnamon-sugar mixture over the top.
I really liked the chocolate chips in the bread. It was nice to have that extra concentrated dose of chocolate when a bite included them.
Okay, on to the second time I made the cake.
Pudding layer = fail.
The edges and the outer parts of the cake were done but I couldn't get the middle to set up. Wanna see what happens when there's no Bundt pan to hold your cake together?
The yellow isn't egg, that's the pudding. Now, I will have to say that I learned one important thing in making this cake. (I know, you're like, "Really, she only learned ONE important thing?") Adding Kahlua to French Vanilla pudding takes the pudding to a whole 'nother level. I can't wait to try White Chocolate pudding with Bailey's in it.
While the cake looks like a total mess, it actually tasted just fine. It worked out well as a molten cake warmed up with some ice cream on top. So the ooze factor was a problem at first, but I was able to salvage the dessert in the end.
3 comments:
MAN --- that looks a WHOLE lot worse than what I tasted!!! It was GREAT with the pudding "layer", but I THINK I would prefer it w/o --- with Blue Bell, of course!! BUT you have to come to Charlotte for that!! Thanks for bringing the sampling of it! We had a fun weekend! McMom
All I know is that the "taste testing" I got was Y-U-M-M-M-Y!
Steph, I am going to have to stop reading your Blog for a while... post pregnancy I have had such a sweet tooth and you have been a baking machine lately. Every time I read I start to crave more! All looks yummy!
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