Chocolate Topping

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.

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