Hot Fudge Pudding Cake

8 Servings
100% would make this recipe for Hot Fudge Pudding Cake again.

I made this by stirring everything together in a bowl and pouring into 8 individual ramekins.

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Hot Fudge Pudding Cake Ingredients

1 cup bisquick , low fat	1/2 cup skim milk
1 cup sugar separated	1 teaspoon vanilla
3 tablespoons cocoa powder	1 2/3 cups water
1/3 cup cocoa powder	confectioner's sugar for garnish

Instructions for Hot Fudge Pudding Cake

Heat oven to 350?. In a greased 8-inch square baking dish, mix bisquick, 1/2 cup sugar and 3 tablespoons cocoa. Stir in milk and vanilla until blended. Sprinkle evenly with remaining 1/3 cup cocoa and 1/2 cup sugar. Pour water over top (no need to stir). The mixture will be very runny. Bake 40 minutes or until top is firm. Dust lightly with confectioners' sugar. Spoon while hot into dessert bowls; top cake with sauce. Serve warm, topped with whipped cream or ice cream.

Microwave Method:
Reduce water to 1 cup. Prepare as directed in deep 2-quart casserole. Microwave uncovered on high 8 to 10 minutes, rotating dish 1/4 turn every 2 minutes, until pick inserted 1 inch into cake layer comes out dry. (Moist spots on top will dry as cake stands.) Let stand on heatproof countertop 30 minutes.

Per Serving (excluding unknown items): 116 Calories; 1g Fat (5.5% calories from fat); 2g Protein; 29g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 11mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 1 1/2 Other Carbohydrates.

Main Ingredient: CakeCuisine: Uncategorized

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