Easy Fudgey Pudding Cake
Ingredients:
1 cup all-purpose biscuit baking mix
1/4 cup HERSHEY'S Cocoa
1 can (14 oz.) sweetened condensed milk (not evaporated milk),
divided
1 teaspoon vanilla extract
3/4 cup HERSHEY'S Syrup, divided
3/4 cup hot water
Whipped topping or ice cream(optional)
Directions:
1. Heat oven to 375°F. Grease 8-inch square baking pan.
2. Combine baking mix and cocoa in medium bowl; stir in 1 cup
sweetened condensed milk, 1/4 cup syrup and vanilla until
blended. Spoon evenly into prepared pan.
3. Combine remaining sweetened condensed milk, remaining 1/2 cup
syrup and water in small bowl. Pour liquid mixture carefully
over top of mixture in pan; do not stir.
4. Bake 25 to 30 minutes or until center is set and cake begins
to pull away from sides of pan. Let stand 10 minutes; spoon into
dessert dishes, spooning pudding from bottom of pan over top.
Serve warm; garnish with whipped topping, if desired. Cover;
refrigerate leftover dessert. 6 to 8 servings.
-- Here is something to think about...
-Sylvia
"The best and most beautiful things in the world cannot be seen, or even
touched.
They must be felt with the heart."
-Helen Keller.
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