1 c. all-purpose biscuit baking mix
1/4 c. cocoa
1 (14 oz.) can sweetened condensed milk (NOT evaporated milk)
3/4 c. chocolate syrup
1 tsp. vanilla extract
1/2 c. hot water
Whipped topping or ice cream (optional)

Heat oven to 375 degrees. Grease 8 inch square baking pan. In medium bowl, combine baking mix and cocoa; stir in 1 cup sweetened condensed milk, 1/4 cup syrup and vanilla until blended. Spoon evenly into prepared pan. In small bowl, combine remaining sweetened condensed milk, remaining 1/2 cup syrup and hot water.

Pour liquid mixture carefully over top of mixture in pan; DO NOT STIR. Bake 25 to 30 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.