Triple Chocolate Pudding Cake Recipe

Name: Triple Chocolate Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. biscuit mix; 1/2 c. sugar; 1/4 c. cocoa; 3/4 c. milk (divided as directed); 1/3 c. margarine, melted; 1 tsp. vanilla; 1 c. chocolate chips (divided as directed); 3/4 c. hot water; whipped topping (optional); 3/4 c. hot fudge topping

Servings: persons

1 c. biscuit mix
1/2 c. sugar
1/4 c. cocoa
3/4 c. milk (divided as directed)
1/3 c. margarine, melted
1 tsp. vanilla
1 c. chocolate chips (divided as directed)
3/4 c. hot water
whipped topping (optional)
3/4 c. hot fudge topping

1
Heat oven to 350u00b0.
2
Grease 8-inch square pan.
3
In medium bowl, combine biscuit mix, sugar and cocoa.
4
Stir in 1/2 cup milk, margarine, 1/4 cup topping and vanilla until blended. Stir in 1/2 cup chocolate chips. Spread evenly in prepared pan.
5
In a small bowl, combine remaining 1/4 cup milk, remaining 1/2 cup topping and hot water.
6
Pour liquid mixture carefully over top of mixture in pan.
7
Do not stir.
8
Sprinkle remaining 1/2 cup chips over surface.
9
Bake 40 to 45 minutes.
10
Let stand 15 minutes. Spoon into dishes and top with whipped topping. Very rich.

509

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. biscuit mix, 1/2 c. sugar, 1/4 c. cocoa, 3/4 c. milk (divided as directed), and more.

Yes, Triple Chocolate Pudding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Triple Chocolate Pudding Cake

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