Posted: 12/8/2011 8:30:09 AM
Can this be made large like in a bundt pan?
Posted: 11/22/2011 12:42:31 AM
Any suggestions for making this gluten-free???
Posted: 5/11/2011 12:47:58 PM
LOVED IT! I used less butter so the molten part was not as runny. But all my guests loved it and wanted more.
Posted: 3/12/2011 10:06:59 PM
I made this for a friend's birthday lunch and she loved it. I did serve it with rum raisen ice cream which I felt gave it extra flavor. I thought the cake part was a little bland but as we tasted more than the first bite, the molten aspect helped the flavor. I wasn't sure how it would turn out *molten* but that worked perfectly.
Posted: 12/1/2010 7:59:20 AM
So yummy! And easy! Could spread this out to 4 servings baked in those Pyrex ramekins. De-lish!
Posted: 11/30/2010 2:58:50 PM
Have made this in both buttered rum and chocolate, and it's very good, very easy to make and not subject to resistance to modifications to the basic recipe. Haven't tried it with real rum, flavoring works well enough. Am going to try a gluten free next for when my daughter comes home for Christmas.
Posted: 11/27/2010 11:07:23 PM
if taking with you to an event, then bake it once you get there. Also, made a yummy rum sauce and drized it over the cake...... WOW !!! What a Hit!
Posted: 11/27/2010 11:06:06 PM
This is AMAZING.... even my daughter-in-law loved this. It was not hard at all to make and so scrumptious..... I would make this again but I if taking to an event, then wait to bake till you get there. Also made a rum suace and then drizeled that over it..... WOW!!!! It was a BIG HIT!!!
Posted: 11/26/2010 8:00:56 AM
I wonder if it would have been better with real Rum?
Posted: 11/25/2010 2:25:52 PM
I couldn't wait to make this. I wondered how it was going to turn out oozing like the picture and of course it did not. Not terribly tasty either.