Chocolate Whipped Cream

by Natalie Pelfrey

1/2 cup sugar
3 TB cornstarch
3 TB cocoa power (rounded spoonfuls)
dash salt
1 cup milk

Put ingredients in a sauce pan over med and stir until thickened. Remove from heat and add:

2 TB butter
1/2 tsp vanilla

Stir. Let it cool and then put it in the fridge for a few hours.
Before serving, beat with:

1 pint heavy whipping cream

Put it on top of white cake, chocolate cake or whatever you want. Yum!