Chocolate & Peanut Butter Pudding Cake
Ingredients
- 1 cup chunky applesauce
- 1-1/3 cups light brown sugar packed
- 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
- 1 tablespoon butter or margarine
- Whipped topping (optional)
- 2 tablespoons lemon juice
- 2-1/4 cups water , divided
- 2 packages apple and cinnamon muffin mix (7 oz. each)
- 1 cup REESE'S Peanut Butter Chips
Directions
- 1. Heat oven to 350°F. With fork, stir together dry muffin mix and 1 cup water until well blended in 13x9x2-inch baking pan. Stir in applesauce, chocolate chips and peanut butter chips.
- 2. Stir together brown sugar, remaining 1-1/4 cups water, lemon juice and butter in medium saucepan. Cook over medium heat, stirring constantly, until mixture boils; pour carefully over chip mixture in pan. DO NOT STIR.
- 3. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool slightly; serve warm with whipped topping, if desired. Makes 12 servings.
Our Best Baking Tips
Hershey’s expert bloggers have all the sweet ideas you need to Bake Happy.
Read the BlogNewsletter
Bake Happy all season long with new recipes, money-saving coupons and helpful tips delivered to your inbox.
