Chocolate Pudding Recipe

+ Directions : Mix sugar, cornstarch, cocoa and salt in 2-quart saucepan. Gradually stir in milk. Cool over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in vanilla. Pour into dessert dishes. Cover and refrigerate about 2 hours or until chilled.

SERVINGS (ABOUT 1/2 CUP EACH); 285 CALORIES PER SERVING. To Microwave: Decrease milk to 1-3/4 cups. Mix sugar, cornstarch and salt in 8-cup microwavable measure or 2-quart microwavable casserole. Gradually stir in milk. Microwave uncovered on high 4 to 6 minutes, stirring every 2 minutes, until thickened and boiling. Stir at least half of the hot mixture gradually into egg yolks. Stir into hot mixture in measure. Microwave on medium (50%) 1 to 3 minutes, until thickened. Continue as directed.