Chocolate Pudding

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2/3 cup sugar
1/4 cup HERSHEY’S Cocoa powder
3 tablespoons cornstarch
1/4 teaspoon salt
2-1/4 cups milk
2 tablespoons butter or margarine
1 teaspoon vanilla extract
Whipped topping (optional)

Stove Top Directions
Stir together sugar, cocoa, cornstarch and salt in medium saucepan; gradually stir in milk.

Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute.

Remove from heat; stir in butter and vanilla. Pour into individual dessert dishes.

To avoid a skin from forming on top, press plastic wrap directly onto surface; serve warm or refrigerate at least 2 hours.

Garnish with whipped topping, if desired.

Makes 4 servings.

Microwave Directions:
Stir together sugar, cocoa, cornstarch and salt in large microwave-safe bowl; gradually stir in milk.

Microwave at HIGH (100%) 7 to 10 minutes or until mixture comes to full boil, stirring every 2 minutes. Stir in butter and vanilla. Pour into dishes and serve as directed above.

(New 2019)

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