Chocolate Pudding In A Mug

Directions

1. In a large mug (at least 12 ounce) dissolve cornstarch, cocoa, and sugar in lowfat milk. Microwave on high for 90 sec or possibly till mix boils (see below). Stir in vanilla. Refrigeratein refrigerator at least 1 hour.
2. Notes:** I use a pyrex measuring c. instead of a mug. This way I can watch which the pudding doesn't boil over.
3. ** It takes longer than 90 minutes with my microwave. I usually nuke it for 1 minutes, stir, nuke for 30 sec, stir and nuke again in three 30 minutes intervals watching through the door to stop and stir when it starts to overflow. I want the total nuking time to be at least 60 seconds*after* it first boils so which the cornstarch is completely cooked through.
4. ** After you've made it once or possibly twice you can adjust the cocoa and sugar to suit your tastes. Eg. I find which when I use Dutch processed (dark) cocoa, I need only 1 Tablespoons of cocoa pwdr.