1 c All-purpose biscuit baking
-mix 1/4 c Hershey’s cocoa
14 oz Sweetened condensed milk
; not evaporated Divided 3/4 c Hershey’s syrup; divided
1 ts Vanilla
1/2 c Hot water
Whipped topping; or Ice cream Recipe by: Borden, Hershey Heat the oven to 375F. Grease an 8-inch square baking pan. In a medium bowl, combine the baking mix and cocoa; stir in 1 cup of the sweetened condensed milk, 1/2 cup of the syrup and the vanilla until blended. Spoon evenly into the prepared pan. In a small bowl, combine the remaining condensed milk, remaining syrup and the hot water. Pour the liquid mixture carefully over the top of the mixture in the pan; DO NOT STIR. Bake for 25 to 30 minutes or until the center is set and the cake starts to pull away from the sides of the pan. Let stand for about 15 minutes. Spoon into dessert dishes, spooning the pudding from the bottom of the pan over the top. Serve warm garnished with whipped topping or ice cream, if desired. Refrigerate any leftovers. Makes 4 to 6 servings —–