Triple Chocolate Pudding Cake
Yield
6 servingsPrep
30 minCook
45 minReady
75 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
biscuit baking mix (bisquick)
|
*
|
| ½ | cup |
sugar
|
|
| ⅓ | cup |
cocoa powder
|
|
| ¾ | cup |
milk
divided |
|
| ⅓ | 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
biscuit baking mix (bisquick)
|
*
|
| 118 | ml |
sugar
|
|
| 79 | ml |
cocoa powder
|
|
| 177 | ml |
milk
divided |
|
| 79 | ml |
butter
melted |
|
| 177 | ml |
chocolate topping
divided |
* |
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
chocolate chips (semi-sweet)
divided |
*
|
| 177 | ml |
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.
