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38 ounces granulated sugar
6 ounces all-purpose flour
3 ounces cornstarch
1 teaspoon salt
8 ounces cocoa
1 gallon milk
8 ounces margarine
2 tablespoons vanilla
Servings: 50
1. Combine dry ingredients.

2. Pour milk into steam-jacketed kettle or stock pot. Gradually add dry ingredients while stirring briskly with a wire whip. Heat to boiling point, then cook until thickened, about 20 minutes. Stir occasionally. Remove from heat.

3. Add margarine and vanilla. Blend. Cook quickly (within 4 hours) to temperature below 41°F. Cover with plastic wrap or waxed paper while cooling to prevent formation of film (see Notes).

4. Serve cold with No. 10 dipper (rounded).


Yield: 6 quarts

VARIATIONS:

Chocolate Banana Pudding. Slice 12 bananas into cooled pudding.

Chocolate Pudding with Chips. Stir 8 oz peanut butter, butterscotch, or chocolate chips into cooled pudding.
 
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