Triple Chocolate Pudding cake

Triple Chocolate Pudding Cake

Yield: 1 servings

1 c Biscuit mix
1/2 c Sugar
3/4 c Milk; divided
1/4 c Hershey's cocoa
1/3 c Butter; melted
3/4 c Hershey's chocolate; chpped
1 ts Vanilla
1 c Semi-sweet chocolate chips
3/4 c Hot water
Whipped topping; or
Ice cream

Heat oven to 350F. Grease a 8 inch square baking pan. In
medium bowl, combine baking mix, sugar and cocoa; stir in
1/2 cup milk, butter, 1/4 cup topping and vanilla until
blended. Stir in 1/2 cup chocolate chips; spread evenely
in prepared pan. In small bowl, combine remaining 1/4 cup
milk, remaining 1/2 cup topping and hot water. Pour liquid
mixture carefully over top of mixture in pan; do not stir.
Sprinkle remaining 1/2 cup chips over surface. Bake 40 to
45 minutes or until center is set and cake begins to pull
away from sides of pan. Let stand 15 minutes; spoon into
dessert dishes, spooning pudding from bottom of pan over
top. Serve warm; garnish with whipped topping if desired.
Refrigerate leftovers. 6 to 8 servings.