I cut this recipe out of a magazine many years ago because it was a blue ribbon award winning recipe. I have made this recipe so many times because it is simple and delicious. This is not an overly sweet recipe and does not use eggs, so it is friendly to all people. The way it cooks is truly amazing. It is a chemistry experiment - pouring boiling water over the whole thing before you bake it. The cake really does come out like pudding.