Warm chocolate-raspberry pudding cake from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on January 31, 2021

    I made 1/2 recipe in a 7" pan, baked for 33 minutes, but think 30 might have been enough (the tester may have touched the frosting), as the cake was slightly dry. Although it looks rich, this cake is relatively light. Still, we got 5 servings from 1/2 recipe, served with vanilla ice cream. Everyone loved it. As others have suggested (comments on epicurious.com), I'd consider doubling the frosting.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.