Impossible Hot Fudge Pudding Cake
Yield
2 servingsPrep
10 minCook
40 minReady
50 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)
|
*
|
| 1 | cup |
sugar
|
|
| 3 | tablespoons |
cocoa powder
unsweetened |
|
| ⅓ | cup |
cocoa powder
unsweetened |
|
| ½ | cup |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ⅔ | cups |
water
hot |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
biscuit baking mix (bisquick)
|
*
|
| 237 | ml |
sugar
|
|
| 45 | ml |
cocoa powder
unsweetened |
|
| 79 | ml |
cocoa powder
unsweetened |
|
| 118 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 394 | ml |
water
hot |
|
Directions
Preheat oven to 350℉ (180℃).
In a greased 8 inch square pan, mix biscuit baking mix, ½ cup sugar and 3 tablespoons 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.
