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5
out of 5
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Highly addictive,
May 21, 2008
Guest
bonniedoon
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"I've made this several times and it is awesome. Mine tends to come out as Vegan Chocolate Peanut Butter "Self-Saucing Pudding" rather than "Cake", but I love pudding even more than cake, so it's all good!
I usually use vegetable oil instead of margarine, and add a bit more soy milk in the first section, so that I can actually stir the mixture - this probably accounts for the pudding consistency at the end. I find that otherwise the first mixture is just too solid to "whisk", "stir" or anything else.
Also, I think American peanut butter must be sweeter than our stuff down here in New Zealand - ours is not quite so suitable for sweet baking, so I've tried maple syrup instead to great effect.
I highly recommend this recipe - can't wait to make some more!!"
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9 of 10 people found this review helpful.
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