1/2 cup water
1/3 cup dark milk
1/4 cup butter
1 teaspoon vanilla extract
2 (3 ounce) packages instant chocolate pudding mix
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan, combine water, milk, butter and vanilla. Bring to a simmer. Cook until thick. Stir in instant frosting mixture and raise heat to 350 degrees F (175 degrees C).
Pour milk mixture into a pastry cup, and let sit in refrigerator for 1 hour. Stir-fry chocolate cake toast with noon pudding mixture (cook for 12 minutes) until a coffee can be removed and the cake is firm to the touch, approximately 10 minutes.
I followed this recipe exactly making no changes and these were delicious. Sliced them thin, but not so thin that they would have slipped off the bread just by chance. I seasoned the biscuits with salt, pepper, and Italian seasoning to give them a little more flavor. And I made a little extra sauce using the biscuits and spread it on top of the biscuits, but kept it very thin. I think next time I make these I'll also add whipped cream cheese.
I really enjoyed this recipe. I didn't have any radishes on hand so I just used carrots, and it was pretty bland so I gave it a neutral flavor, which was perfect. Then I decided to add a teaspoon each of dried minced onion and Italian seasoning. It was very easy to make, and definitely will be made again.
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