Chocolate Pudding Cake


1 teaspoon vanilla extract
Whipped topping or ice cream (optional)
1/4 cup HERSHEY’S Cocoa
1 can (14 oz.) sweetened condensed milk, divided (not evaporated milk)
1 cup all-purpose biscuit baking mix
3/4 cup HERSHEY’S Syrup, divided
3/4 cup hot water


Heat oven to 375F. Grease 8-inch square baking pan. 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. 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

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


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