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Easy Fudgey Pudding Cake

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

30 min

Ready

75 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 cup buttermilk biscuits
all purpose baking mix
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¼ cup cocoa powder
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14 ounces milk, sweetened condensed
not evaporated, divided
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¾ cup chocolate syrup
divided
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1 teaspoon vanilla extract
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½ cup water
hot
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4-6 each whipped topping, prepared
servings, or ice cream
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Ingredients

Amount Measure Ingredient Features
237 ml buttermilk biscuits
all purpose baking mix
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59 ml cocoa powder
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404.6 ml/g milk, sweetened condensed
not evaporated, divided
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177 ml chocolate syrup
divided
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5 ml vanilla extract
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118 ml water
hot
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whipped topping, prepared
servings, or ice cream
* Camera

Directions

Heat the oven to 375℉ (190℃).

Grease an 8-inch square baking pan.

In a medium bowl, combine the baking mix and cocoa; stir in 1 cup of the sweetened condensed milk, ½ cup of the syrup and the vanilla until blended.

Spoon evenly into the prepared pan.

In a small bowl, combine the remaining condensed milk, remaining syrup and the hot water.

Pour the liquid mixture carefully over the top of the mixture in the pan; DO NOT STIR.

Bake for 25 to 30 minutes or until the center is set and the cake starts to pull away from the sides of the pan.

Let stand for about 15 minutes.

Spoon into dessert dishes, spooning the pudding from the bottom of the pan over the top.

Serve warm garnished with whipped topping or ice cream, if desired.

Refrigerate any leftovers.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 226g (8.0 oz)
Amount per Serving
Calories 80630% from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 18g 92%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 423mg 18%
Total Carbohydrate 43g 43%
Dietary Fiber 3g 14%
Sugars g
Protein 33g
Vitamin A 8% Vitamin C 6%
Calcium 50% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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