Gluten Free Creamy Chocolate Pudding Microwave

• 13 cups Raw Cane Sugar
• 1/4 cups Unsweetened Cocoa Powder
• 4 Tablespoons Cornstarch
• 3 cups 1% Milk
• 1/4 cups Semi-sweet Chocolate Bits
• 2 teaspoons Vanilla Extract (imitation)

1. Put dry ingredients in a 2 1/2 quart glass, microwave-safe mixing bowl and whisk together until well blended and no lumps remain.
2. Then add the 3 cups milk a little at a time making sure there are no lumps.
3. Put in the microwave and cook for at least 3 minutes on high (if you have settings).
4. Then remove it from the microwave, whisk it and add the chocolate bits.
5. Then begin cooking at 1 minute intervals whisking after each, until the chocolate is melted and the pudding has thickened.
6. When pudding is thick and shiny remove it from the microwave and whisk in the vanilla.
7. Then pour into individual serving bowls and chill if you want it cold.
8. Now if you like a skin on top just cover the bowls with plastic wrap but if you want it skinless, then you will have to be sure the wrap is tight and touching the top of the pudding.

sugar, cocoa, cornstarch, milk, semisweet chocolate, vanilla

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/gluten-free-creamy-chocolate-pudding-e28093-microwave/ (may not work)