2 c. sugar
4 tbsp. cocoa
1 stick butter
1 tall can evaporated milk
1 tsp. vanilla

Put sugar and cocoa in large saucepan; stir constantly over medium fire for 2 minutes. Remove from heat. Add canned milk and butter (cut in chunks) to mixture. Return to fire, turn flame to high, stirring constantly until a rolling boil is reached. Continue stirring for 1 1/2 minutes. Remove from fire; add 1 teaspoon vanilla. Serve over ice cream.