Brenda Pace, R.B.S.
- 1/3 cup cocoa
- 1 cup sugar
- 3/4 cup evaporated milk
- 1/4 cup oleo
- 1/8 tsp salt
- 1/2 tsp vanilla
Combine cocoa and sugar in small saucepan; blend in evaporated milk. Add oleo and salt. Cook and stir constantly until mixture begins to boil. Remove from heat; add vanilla.
Serve warm over ice cram or other desserts.
Makes about 2 cups sauce.
