Don't miss another issue…      Subscribe

Triple Chocolate Pudding Cake

 

153

Yield

6

servings

Prep

30

min

Cook

45

min

Ready

75

min

Trans-fat Free, Low Sodium
 

Ingredients

1 cup biscuit baking mix (bisquick)
*
½ cup sugar
cup cocoa powder
¾ cup milk
divided
cup butter
melted
¾ cup chocolate topping
divided
*
1 teaspoon vanilla extract
1 cup chocolate chips (semi-sweet)
divided
*
¾ cup water
hot
1 x whipped topping, prepared
or ice cream, optional
*

Directions

Heat oven to 350℉ (180℃).

Grease 8 inch square baking pan.

In medium bowl, combine baking mix, sugar and cocoa; stir in ½ cup milk, butter, ¼ cup topping and vanilla until blended.

Stir in ½ cup chocolate chips; spread evenly in prepared pan.

In small bowl, combine remaining ¼ cup milk, remaining ½ c. topping and hot water.

Pour liquid mixture carefully over top of mixture in pan; do not stir.

Sprinkle remaining ½ cup chips over surface.

Bake 40 to 45 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; garnish with whipped topping, if desired.

Refrigerate leftovers.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 95g (3.4 oz)
Amount per Serving
Calories 21056% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 96mg 4%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 6%
Sugars g
Protein 5g
Vitamin A 8% Vitamin C 0%
Calcium 5% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2020 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed