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Home > Recipes > Party Size Fudgey Pudding Cake

Party Size Fudgey Pudding Cake Recipe

Party Size Fudgey Pudding Cake

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Prep Time:
20 Minutes
Skill Level:

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.


  • 2 cups all-purpose baking mix
  • 1/2 cup HERSHEY'S Cocoa
  • 2 cans (14 oz. each) sweetened condensed milk (not evaporated milk), divided
  • 1-1/2 cups HERSHEY'S Syrup*, divided
  • 2 teaspoons vanilla extract
  • 1 cup hot water
  • Whipped topping or ice cream (optional)


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. 16 to 20 servings.

* One 16-oz. can HERSHEY'S Syrup contains 1-1/2 cups syrup.

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