Triple Chocolate Pudding Cake Recipe - Cooking Index
Triple Chocolate Pudding Cake Recipe - Cooking Index
| 1 cup | 110g / 3.9oz | Biscuit baking mix |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/3 cup | 36g / 1.3oz | Cocoa |
| 3/4 cup | 177ml | Milk - divided |
| 1/3 cup | 65g / 2.3oz | Butter - melted |
| 3/4 cup | 82g / 2.9oz | Chocolate topping - divided |
| 1 teaspoon | 5ml | Vanilla |
| 1 cup | 110g / 3.9oz | Semi-sweet chocolate chips - divided |
| 3/4 cup | 177ml | Water - hot |
| Whipped topping or | ||
| Ice cream (opt) |
Heat oven to 350F. Grease 8" square baking pan.
In medium bowl, combine baking mix, sugar and cocoa; stir in 1/2 cup milk, butter, 1/4 cup topping and vanilla until blended. Stir in 1/2 cup chocolate chips; spread evenly in prepared pan.
In small bowl, combine remaining 1/4 cup milk, remaining 1/2 cup topping and hot water. Pour liquid mixture carefully over top of mixture in pan; do not stir.
Sprinkle remaining 1/2 cup chips over surface.
Bake 40-45 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. Refrigerate leftovers.
Source:
McCall's May 1997
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