Chocolate Pudding

Here’s an easy rich chocolate pudding, perfect for a chocolate pie too.  If your cocoa is lumpy, you may want to sift it first.   If desired, you can use a little less cocoa for a milder flavor.  I used plain Hershey’s; still the best.   This is just as easy as making cooked pudding from a mix; and you know what is in it.  We found it made 8 servings in small serving dishes.           

                            Chocolate Pudding

  1        Cup  Sugar

     ½    Cup  Cocoa

  6        Tablespoons  Flour, All-purpose

            Dash  Salt

     ½    Cup  Milk -- cold

  2        Large  Eggs -- beaten

  2        Cups  Milk -- scalded

  1        Tablespoon  Butter

  1        Teaspoon  Vanilla Extract

            Whipped Cream -- or topping

Combine sugar, cocoa, flour and salt in a large bowl; mix thoroughly.  Add cold milk and eggs; mix well.

Add to scalded milk in a 2 quart saucepan.  Cook, stirring constantly, over low heat until mixture thickens.  Add butter and vanilla.

If desired, chill, covered with plastic wrap right on the mixture to prevent a skin forming.

Pour into serving dishes.  Top with whipped cream.

Also fills a 9" pastry shell.

6 Servings

2014 Cost:  $ 1.62 or 27¢ per serving

  "Southern Living Quick and Easy Cookbook"

Per Serving: 280 Calories; 8g Fat (24.4% calories from fat); 8g Protein; 48g Carbohydrate; 3g Dietary Fiber; 90mg Cholesterol; 95mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 1 1/2 Fat; 2 Other Carbohydrates.