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Party Size Fudgey Pudding Cake

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PREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories290
Calories from Fat35
Total Fat3 g5% DV
Saturated Fat2 g10% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium250 mg10% DV
Total Carbohydrates58 g19% DV
Dietary Fiber3.0 g12% DV
Sugars39 g
Protein7 g
Vitamin A2% DV
Vitamin C2% DV
Calcium0 mg20% DV
Iron10% DV
  Amount Per Serving % DV *
Calories290
Calories from Fat35
Total Fat3 g5% DV
Saturated Fat2 g10% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium250 mg10% DV
Total Carbohydrates58 g19% DV
Dietary Fiber3.0 g12% DV
Sugars39 g
Protein7 g
Vitamin A2% DV
Vitamin C2% DV
Calcium0 mg20% DV
Iron10% DV
  • 2 cups all-purpose baking mix
  • 1/2 cup HERSHEY'S Cocoa
  • 2 cans sweetened condensed milk (not evaporated milk) (14 oz. each) , divided
  • 1-1/2 cups HERSHEY'S Syrup* , divided
  • 2 teaspoons vanilla extract
  • 1 cup hot water
  • Whipped topping or ice cream (optional)

Directions

  • 1. Heat oven to 375°F. Grease 13x9x2-inch baking pan.
  • 2. Combine baking mix and cocoa; stir in 2 cups sweetened condensed milk, 1/2 cup syrup and vanilla until blended in large bowl. Spoon evenly into prepared pan; set aside.
  • 3. Combine remaining sweetened condensed milk, remaining 1 cup syrup and hot 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 15 minutes; spoon into dessert dishes, spooning pudding from bottom of pan over top. Serve warm; garnish with whipped topping, if desired. Cover; refrigerate leftover cake. Makes 12 servings.
  • * One 16-oz. can HERSHEY'S Syrup contains 1-1/2 cups syrup.

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