A no stirring required, easy and tasty hot fudge pudding cake.
Original recipe makes 1 – 8×8 inch pan
Ingredients
1 1/2 cups baking mix
1/2 cup white sugar
2 tablespoons unsweetened cocoa powder
3/4 cup chopped walnuts
1/2 cup milk
1 teaspoon vanilla extract
3/4 cup packed brown sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups boiling water
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In an ungreased 8 inch square baking pan combine the biscuit mix, white sugar, 2 tablespoons cocoa, nuts, milk, and vanilla blend well.
- Combine brown sugar and 1/4 cup cocoa. Spoon evenly over top of cake mix. Do no stir. Pour the boiling water carefully over everything. Do not stir.
- Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Allow cake to cool in pan for 20 minutes before serving. Serve with whipped cream or vanilla ice cream.
Nutrition
Calories: 234 kcal
Carbohydrates: 42.8 g
Cholesterol: < 1 mg
Fat: 6.6 g
Fiber: 1.7 g
Protein: 3.9 g
Sodium: 357 mg
