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Easy Fudgey Pudding Cake Recipe

Things You'll Need

  • 1 cup all-purpose baking mix
  • 1/4 cup HERSHEY'S Cocoa
  • 1 can (14 oz.) sweetened condensed milk (not evaporated milk), divided
  • 3/4 cup HERSHEY'S Syrup, divided
  • 1 teaspoon vanilla extract
  • 3/4 cup hot water
  • Whipped topping or ice cream (optional)

How to Make

  • 1. Heat oven to 375°F. Grease 8-inch square baking pan.
  • 2. Combine baking mix and cocoa in medium bowl; stir in 1 cup sweetened condensed milk, 1/4 cup syrup and vanilla until blended. Spoon evenly into prepared pan.
  • 3. Combine remaining sweetened condensed milk, remaining 1/2 cup syrup and water in small bowl. Pour liquid mixture carefully over top of mixture in pan; do not stir.
  • 4. Bake 25 to 30 minutes or until center is set and cake begins to pull away from sides of pan. Let stand 10 minutes; spoon into dessert dishes, spooning pudding from bottom of pan over top. Serve warm; garnish with whipped topping, if desired. Cover; refrigerate leftover dessert. Makes 9 servings.