thick 'n fudgy triple chocolate pudding cake
the pillsbury company 
 
prep time: 15 minutes (ready in 1 hour 30 minutes) 
 
1   158oz pkg. pillsbury thick 'n fudgy double chocolate deluxe
  brownie mix
1/2 tsp  baking powder
1/2 cup  milk
1/4 cup  butter or margarine, melted
1 tsp  vanilla
1-1/2 cup  water
1-1/2 tsp  instant espresso coffee granules
1 cup  pillsbury creamy supreme chocolate fudge frosting (from
16 oz.  can)
  whipped cream or haagen-dazs vanilla ice cream
 
heat oven to 350 degrees f. 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 f. 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. 
9 servings 
 
high altitude (above 3500 feet): add 1/3 cup flour to dry brownie mix. 
decrease water to 1 cup. bake as directed above. 
 
 
 
 
-- 
 
(ID: 75302) Mirror: rec.food.recipes: Tue, Dec 7, 2004


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