(by Shirley McNevich)
2/3 cup white sugar
1/4 cup Hershey's cocoa
3 TBSP cornstarch
1/4 tsp. salt
2 1/4 cups milk
2 TBSP butter
1 tsp. vanilla
In a microwave safe bowl add white sugar, cocoa, cornstarch and salt--stir until well mixed. Slowly add milk while stirring. Place bowl in microwave on high for 2 1/2 minutes--remove, stir, return to microwave on high for 2 1/2 minutes longer. Remove, stir--if not thick, return to microwave for another minute and re-stir. Add vanilla and butter--stir until smooth. Scoop pudding into serving cups and put plastic wrap on top of each TOUCHING the top of the pudding --let sit on counter until room temperature, then refrigerate.
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