1 c. all-purpose biscuit baking mix
1/4 c. Hershey cocoa
1 can Eagle Brand milk
3/4 c. Hershey syrup
1 tsp. vanilla
1/2 c. hot water
Whipped topping or ice cream

Heat oven to 375 degrees. Grease an 8 inch baking pan. In medium bowl combine baking mix and cocoa; stir in 1 cup Eagle Brand milk, 1/4 cup syrup and vanilla, until blended. Spoon evenly into prepared pan.

In a small bowl combine remaining condensed milk and remaining 1/2 cup syrup and hot water. Pour liquid mixture in pan, do not stir.

Bake 25-30 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. Top with whipped topping or ice cream.