Fudgey Pudding Cake
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INGREDIENTS
INSTRUCTIONS
Combine Bisquick mix and cocoa; stir in 1 cup of the milk, 1/4 cup of the syrup, the vanilla and nuts. Spoon evenly into a greased 8-inch square pan. Combine remaining milk, syrup and hot water. Pour carefully over mixture in pan. Bake at 375 degrees for 25 minutes. Let stand 15 minutes. Top with whipped cream. From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (36g) | ||
| Recipe Makes: 16 Servings | ||
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| Calories: 110 | ||
| Calories from Fat: 66 (60%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 7.4g | 10 % | |
| Saturated Fat 2.5g | 12 % | |
| Monounsaturated Fat 3.4g | ||
| Polyunsanturated Fat 1.1g | ||
| Cholesterol 10.6mg | 3 % | |
| Sodium 181.8mg | 6 % | |
| Potassium 42.9mg | 1 % | |
| Total Carbohydrate 9.6g | 3 % | |
| Dietary Fiber 0.6g | 2 % | |
| Sugars, other 9g | ||
| Protein 1.6g | 2 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 110
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