Cocoa Bavarian Cream - cooking recipe

Ingredients

2 envelopes unflavored gelatin
1 1/2 c. cold milk
1 1/4 c. sugar
3/4 c. Hershey's cocoa
1 Tbsp. light corn syrup
3 Tbsp. butter or margarine
1 3/4 c. milk
1 1/2 tsp. vanilla
10 to 12 ladyfingers, split
1 c. heavy or whipping cream

Preparation

Sprinkle gelatin into 1 1/2 cups cold milk in medium saucepan. Let stand 3 to 4 minutes to soften.
Combine sugar and cocoa. Add to gelatin mixture in saucepan.
Add corn syrup.
Cook over medium heat, stirring constantly, until mixture boils.
Remove from heat; stir in butter until melted.
Blend in 1 3/4 cups of milk and the vanilla.
Pour into large mixer bowl.
Cool and chill until almost set.