1 c. all-purpose flour biscuit baking mix
1/4 c. Hershey's cocoa
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk), divided
3/4 c. Hershey's syrup, divided
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; do not stir. Bake 25-30 minutes; spoon into dessert dishes, spooning pudding from bottom of pan over top. Serve warm; garnish with whipped topping, if desired. Refrigerate leftovers.