This smooth pudding tastes great over ice cream.—Ruth Peterson, Jenison, Michigan
- 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 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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