submitted by Dara Singleton
1/3 cup cocoa
1/4 cup butter
2/3 cup sugar
1 5 ounce can (2/3 cup) evaporated milk
In a small heavy sauce pan melt the chocolate and butter. Add the sugar; gradually stir in the evaporated milk. Bring mixture to boil; reduce heat.
Boil gently over low heat for 8 minutes, stirring frequently.
Remove pan from heat. Cool slightly.
Serve warm over ice cream. Cover and chill any leftovers. Makes 1 1/2 cups!
To reheat this rich sauce in your microwave oven, allow 15 - 30 seconds on high.