- 2/3 cup sugar
- 1/4 cup baking cocoa
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2-1/4 cups milk
- 2 tablespoons butter
- 1 teaspoon McCormick® Pure Vanilla Extract
- 3 cups vanilla ice cream
- In a microwave-safe bowl, combine sugar, cocoa, cornstarch and salt. Gradually stir in milk until smooth. Microwave, uncovered, on high for 5-8 minutes, stirring every 2 minutes, until sauce comes to a boil. Stir in butter and vanilla. Serve warm over ice cream. Store leftovers in the refrigerator. Yield: 6 servings.
Originally published as Chocolate Pudding Sundaes in Taste of Home February/March 1999, p13
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Reviewed Feb. 12, 2010
"Chocolate pudding over ice cream tastes so good, we eat it every chance we get. This recipe is so simple and so easy to make, we make it as often as we can. It's a keeper, for sure."