---------- Recipe via Meal-Master (tm) v8.05
       Title: Easy Fudgey Pudding Cake
  Categories: Cakes, Chocolate
       Yield: 8 servings
       1 c  All-purpose biscuit baking
     1/4 c  Hershey’s cocoa
      14 oz Sweetened condensed milk
            ; not evaporated
     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