Fudgy Pudding Cake

1 cup all-purpose biscuit baking mix
1/4 cup Hersheys cocoa
One 14 ounce can sweetened condensed milk, divided
3/4 cup Hershey's syrup, divide
1 teaspoon vanilla extract
1/2 cup hot water
Whipped topping or ice cream (optional)

Preheat oven to 375F. Grease 8 inch square baking pan. In medium bowl combine baking mix and cocoa. Stir in 1 cup condensed milk, 1/4 cup syrup and vanilla. Blend. Spoon evenly into prepared pan. In small how], combine remaining condensed milk, 1/2 a cup syrup and hot water. Pour liquid mixture carefully over top of mix lure in pan. Do not stir. Bake 25 to 30 minutes or until center is set and cake begins to pull away from sides of pan. Let stand for 15 minutes. Spoon into dessert dishes, spooning pudding from bottom of pan over top. Serve warm. Garish with whipped topping or ice cream.

Serves 4 to 6.

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Cajun Country -- New Iberia, Louisiana