This cake is so moist and dense! It was a great tasting cake, and practically foolproof. Don’t worry about the thin consistency of the batter. This is made more like a pudding (lava) cake, and it WILL bake into a normally textured cake, just especially moist. Instead of 9 in. pans, I used a 13×9 and baked it for 45 minutes, and that worked beautifully, too.
– WOW!!!! THIS CAKE WAS AWESOME!!!!!! IT was just Devoured!!! Using one cup of milk in pudding is CRUICIAL! As is letting the pudding and cake cool completely. The pudding turns stiff, kinda like Mousse or Flan. That makes it PERFECT for spreading between layers. I LOVED THIS CAKE!!! THANKS!! New Family Fav!
– This recipe was a great hit. When I was leveling off the bottom cake, my husband asked me to carve out some so I could fit more pudding inside. I did, and it was really yummy, the only thing I would suggest is to make sure not to carve to close to the edges so the outside ‘wall’ doesn’t break and the pudding leak out.
– This cake was so good I could barely keep it in the house. Everyone wanted some. My husband loves boston cream doughnuts and just adored this cake. A little advice, keep everything refrigerated even the cakes until you are ready to put it together. Definetly heat the frosting in the microwave for a minuet and then pour over the cake. Make sure the cake is on a big enough dish so the frosting doesn’t go everywhere. Also cut the pudding down to 1 cup of milk. I gave it 4 stars because it is a little messy but if you keep it cold it comes out perfect. Just make sure to refrigerate cake when you are done! :0)
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