Recipe: Thick 'n Fudgy Triple Chocolate Pudding

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From: Nancy,.SanFran

Thick 'n Fudgy Triple Chocolate Pudding Cake
Source: Pillsbury Classic Cookbook - Quick & Easy Bake-Off March 2000
Recipe By :Janice Kollar Woodbridge New Jersey
Serving Size : 9

1 package Pillsbury Thick 'n Fudgy Double Chocolate
Deluxe Brownie Mix
1/2 teaspoon baking powder
1/2 cup milk
1/4 cup butter or margarine -- melted
1 teaspoon vanilla
1 1/2 cups water
1 1/2 teaspoons instant espresso coffee granules
1 cup Pillsbury Creamy Supreme Chocolate Fudge
Frosting
Whipped cream or Haagen-Dazs Vanilla Ice
Cream

Heat oven to 350 degrees. Spray 9 or 8 inch square pan with nonstick cooking spray. In large bowl, combine brownie mix and baking powder; mix well. Add milk, butter, vanilla and chocolate syrup from packet in brownie mix; mix well. Spread in greased pan.

Bring water to a boil in medium saucepan. Add espresso granules; stir to dissolve. Add frosting; cook and stir over low heat until melted and smooth. Slowly pour over batter in pan. DO NOT STIR.

Bake at 350 degrees for 40 to 45 minutes or until edges are bubbly and cake begins to pull away from sides of pan. (Top may appear shiny in spots.) Cool 30 minutes. Serve warm or chilled with whipped cream. Store in refrigerator.

NOTES : HIGH ALTITUDE DIRECTIONS: Add 1/3 cup flour to dry brownie mix. Decrease water to 1 cup. Bake as directed.