Fudgey pudding cake
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Bisquick mix |
| 1 | can | (14-oz) Eagle Brand sweetened condensed milk; (divided use) |
| ¾ | cup | Chocolate syrup (divided use) |
| ½ | cup | Chopped nuts |
| 1 | teaspoon | Vanilla |
| ½ | cup | Hot water |
| Whipped cream | ||
Directions
Combine Bisquick mix and cocoa; stir in 1 cup of the milk, ¼ cup of the syrup, the vanilla and nuts. Spoon evenly into a greased 8-inch square pan.
Combine remaining milk, syrup and hot water. Pour carefully over mixture in pan. Bake at 375 degrees for 25 minutes. Let stand 15 minutes. Top with whipped cream.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .