"This smooth, chocolaty pudding tastes old-fashioned but stirs up in a jiffy," promises Myra Innes from Auburn, Kansas. "It's much faster than cooking it on the stovetop and so easy that even older kids can make it."
- 1/3 cup sugar
- 1/4 cup baking cocoa
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 cups milk
- 1 teaspoon vanilla extract
- Whipped topping, optional
- In a 1-qt. microwave-safe bowl, combine the first four ingredients. Stir in milk until smooth. Microwave, uncovered, on high for 2 minutes; stir. Microwave 3-5 minutes longer or until thickened, stirring after each minute. Stir in vanilla. Pour into individual serving dishes; cool. Refrigerate. Garnish with whipped topping if desired. Yield: 4 servings.
Originally published as Thick Chocolate Pudding in Quick Cooking September/October 1998, p51
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