1 c. sugar
2 tbsp. cocoa
2 tbsp. butter
7/8 c. evaporated milk
1 tsp. vanilla

Sift sugar and cocoa in a heavy pan over low fire about 1/2 minute. Don't let sugar melt.

Blend in butter with back of spoon. Mixture should be crumbly and moist but not melted. Add milk, stirring constantly. Increase heat and bring to a boil. Boil 1 minute. Remove and add vanilla. No beating is necessary.

You may vary the consistency by adding more or less milk. Use hot or cold over ice cream or store in refrigerator.