HERE'S a recipe that satisfies a sweet tooth without any fuss. This wonderful pudding can be served plain or topped with coconut, nuts or whipped cream for a more elaborate finish. -Nora Reidy, Montoursville, Pennsylvania
- 6 tablespoons sugar
- 1/4 cup baking cocoa
- 2 tablespoons cornstarch
- 1-1/2 cups milk
- 1/2 teaspoon vanilla extract
- Whipped topping, optional
- In a saucepan, combine the sugar, cocoa and cornstarch. Gradually stir in milk until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Pour into two serving dishes. Cover and refrigerate until chilled. Garnish with whipped topping if desired. Yield: 2 servings.
Originally published as Creamy Chocolate Pudding in Reminisce March/April 2000, p49
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