Easy Fudgey Pudding Cake Recipe
Servings: 10
Ingredients
- 1 c. all-purpose biscuit baking mix
- 1/4 c. cocoa
- 1 (14 ounce.) can sweetened condensed lowfat milk (NOT evaporated lowfat milk)
- 3/4 c. chocolate syrup
- 1 teaspoon vanilla extract
- 1/2 c. warm water
- Whipped topping or possibly ice cream (optional)
Directions
- Heat oven to 375 degrees. Grease 8 inch square baking pan. In medium bowl, combine baking mix and cocoa; stir in 1 c. sweetened condensed lowfat milk, 1/4 c. syrup and vanilla till blended. Spoon proportionately into prepared pan. In small bowl, combine remaining sweetened condensed lowfat milk, remaining 1/2 c. syrup and warm water.
- Pour liquid mix carefully over top of mix in pan; Don't STIR. Bake 25 to 30 min or possibly till center is set and cake begins to pull away from sides of pan. Let stand 15 min; spoon into dessert dishes, spooning pudding from bottom of pan over top. Serve hot; garnish with whipped topping, if you like. Chill leftovers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 10 servings | |
| Calories 296 | |
| Calories from Fat 61 | 21% |
| Total Fat 6.97g | 9% |
| Saturated Fat 3.53g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 239mg | 10% |
| Potassium 269mg | 8% |
| Total Carbs 52.67g | 14% |
| Dietary Fiber 1.2g | 4% |
| Sugars 41.73g | 28% |
| Protein 6.07g | 10% |
