Cakes by Judi
Chocolate Glaze
1 tablespoon butter/margarine ½ cup powdered sugar
1 tablespoon cocoa ¼ teaspoon vanilla
1 tablespoon water
In small saucepan over low heat, melt butter; stir in cocoa and water. Stirring constantly, cook until slightly thickened. Remove from heat. Gradually ad powdered sugar and vanilla, beating with wire whisk until smooth.
VANILLA GLAZE: In small bowl, stir together ¼ cup powered sugar and 1-2 teaspoons liquid color until smooth.
Vanilla Cream Pudding
1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
2 tablespoons butter or margarine, softened*
2 teaspoons vanilla
Blend sugar, cornstarch and salt in 2-quart sauce pan. Combine milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Pour into dessert dishes. Cool slightly and chill.
Makes 4 servings.
Variations:
Butterscotch Pudding: Substitute 2/3 cup brown sugar (packed) for the granulated sugar and decrease vanilla to 1 teaspoon.
Chocolate Pudding: Increase sugar to ½ cup and stir 1/3 cup cocoa into sugar-cornstarch mixture. Omit butter.
