Easy Fudgey Pudding Cake

INGREDIENTS

2 cups All-purpose biscuit baking mix

1/2 cup Cocoa

2 2/3 cups Eagle Brand® Sweetened Condensed Milk

1 1/2 cups Chocolate syrup

2 tsp. Vanilla extract

1 cup Hot water

(optional) Whipped topping or ice cream

DIRECTIONS

Heat oven to 375°F (convection oven: 300°F). Grease baking pan.
Combine baking mix and cocoa in large bowl; stir in 2 cups Eagle Brand® Sweetened Condensed Milk, 1/2 cup chocolate syrup and vanilla extract until blended. Spoon evenly into prepared pan; set aside.
Combine remaining Eagle Brand® Sweetened Condensed Milk, remaining chocolate syrup and hot water in large 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 15 minutes; spoon into dessert dishes, spooning pudding from bottom of pan over top. Serve warm; garninsh with whipped topping or ice cream (optional). Cover; refrigerate leftover cake.
Note: If using convection oven, bake 10 to 20 minutes.

Nutrition Facts

Serving Size : 1 1/3 cup serving

Servings Per Recipes : 16

Amount Per Serving
Calories 307 Calories From Fat 58

Vitamin A	3%	Vitamin C	0%
Calcium	0%	Iron	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower, depending on your calorie intake.

Fat 9

Carbohydrate 4

Protein 4