CHOCOLATE PUDDING MIX

2 1/2 cups instant nonfat dry milk
5 cups sugar
3 cups cornstarch
1 teaspoon salt
2 1/2 cups unsweetened cocoa

Mix all ingredients together until they are well blended. Store in a large airtight
container or jar.
Attach to the jar:
To make Chocolate Pudding:
Make sure you stir mix before using - then measure out 2/3 cup of mix in a medium
saucepan. Add 2 cups milk, one teaspoon vanilla and one tablespoon butter and cook
over low heat stirring constantly until mixture comes to a boil. Continue cooking
and stirring for one minute. Remove from heat - cool. May be placed in individual
serving bowls then cooled.

CHOCOLATE TRUFFLE POUND CAKE

3 cups sugar
3 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup cocoa
In a medium mixing bowl, combine the ingredients and stir with a wire whisk. Store
the mix in an airtight container.
To make Chocolate Truffle Pound Cake
3/4 cup butter or margarine
5 eggs
1 cup milk
1 tsp. vanilla extract
1 package CTPC mix
Preheat the oven to 325 degrees. Butter an 8 to 9 cup Bundt pan. In the large bowl
of an electric mixer, cream the butter until it is smooth. Add the eggs one at a
time, beating after each addition. Add the milk and vanilla and beat the mixture
until it is thoroughly blended. Add the CTPC mix and continue to beat for 3 minutes
until smooth. Pour into prepared Bundt pan, and bake for 1 hour and 5 minutes, or
until a toothpick inserted into the middle comes out clean. Cool for 25 minutes in
the pan. Remove from the pan and cool on a wire rack. Serves 8.