Impossible Hot Fudge Pudding Cake
Yield
4 servingsPrep
20 minCook
40 minReady
60 minLow Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
biscuit baking mix (bisquick)
|
*
|
| ½ | cup |
milk
|
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | tablespoons |
cocoa powder
unsweetened |
|
| 1 ⅔ | cups |
water
hot |
|
| ⅓ | cup |
cocoa powder
unsweetened |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
biscuit baking mix (bisquick)
|
*
|
| 118 | ml |
milk
|
|
| 237 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 45 | ml |
cocoa powder
unsweetened |
|
| 394 | ml |
water
hot |
|
| 79 | ml |
cocoa powder
unsweetened |
|
Directions
Preheat oven to 350℉ (180℃).
In a greased 8 inch square pan, mix bisquick, ½ cup sugar and 3 tablespoon cocoa powder.
Stir in milk and vanilla until blended.
Sprinkle evenly with remaining sugar and cocoa powder.
Pour water over top.
DO NOT STIR.
Bake 40 minutes or until top is firm.
Dust lightly with confectioner's sugar if desired.
Spoon into dessert bowls while hot.
Tastes great with a scoop of vanilla ice cream or whipping cream on top.
