Easy Fudgy Pudding Cake

• 1 c. all-purpose biscuit baking mix
• 1/4 c. cocoa
• 1 (14 oz.) can Eagle Brand sweetened condensed milk
• 3/4 c. Hershey's syrup, divided
• 1 tsp. vanilla
• 1/2 c. hot water
• whipped topping or ice cream (optional)

1. Heat oven to 375u0b0.
2. Grease 8-inch square baking pan.
3. In medium bowl, combine baking mix and cocoa; stir in 1 cup sweetened condensed milk, 1/4 cup syrup and vanilla until blended.
4. Spoon evenly into prepared pan.
5. In small bowl, combine remaining sweetened condensed milk, remaining 1/2 cup syrup and hot water. Pour liquid mixture carefully over top of mixture in pan.
6. Do not stir.
7. Bake 25 to 30 minutes or until center is set and cake begins to pull away from sides of pan.
8. Let stand 15 minutes.
9. Spoon into dessert dishes, spooning pudding from bottom of pan over top. Serve warm; garnish with whipped topping or ice cream.
10. Refrigerate leftovers.

allpurpose biscuit baking mix, cocoa, condensed milk, syrup, vanilla, hot water, cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=965291 (may not work)