1. In a microwave-safe bowl, whisk together sugar, cocoa, vanilla extract and cornstarch.
2. Whisk in milk a little at a time so that the mixture does not have any dry lumps.
3. Place the mixture in the microwave and cook for 3 minutes on high and then stir. Cook for another 2 minutes, stopping at 1 minute to stir to thicken before continuing to cook for one minute.
4. Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming and chill in the refrigerator. Allow to chill for 2 hours before serving.
Put the finishing touch on the pudding with Coburn Farms Aerosol Whipped Cream Topping.
Thanks to manifest from St. Louis, MO for submitting this recipe.