It's one part pudding, one part cake and tons of chocolate flavor your customers will love. The Easy Fudgy Pudding Cake is like a deconstructed chocolate cake, mixed with chocolate pudding and topped with fluffy whipped cream, all in a bowl. What's not to love?
Heat convection oven to 300°F (standard oven: 350°F). Generously spray one full-sized steam table pan (20-3/4 x 12-3/4 x 2-1/2-inch) with vegetable cooking spray.
Blend baking mix and HERSHEY'S Cocoa in 20 qt. bowl of mixer fitted with paddle attachment. Mix on low 30 seconds. Gradually add 32 fl. oz. sweetened condensed milk, 8 fl. oz. HERSHEY'S Chocolate Syrup and vanilla; continue mixing on low speed 1 minute or until well blended. Spread batter evenly into prepared pan. Set aside.
Using wire whisk, stir together remaining sweetened condensed milk, remaining HERSHEY'S Chocolate Syrup and hot water in 12-cup pitcher or measuring cup. Pour liquid mixture carefully over top of mixture in pan; DO NOT STIR hot water mixture into cocoa mixture in pan.
Bake 35 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 cream topping or ice cream if desired. Cover; refrigerate left over cake.
Step 4: If using convection oven, rotate pan one-half turn (180°) after 20 minutes of baking.