1/4 c. sugar
1 tbsp. unsweetened cocoa powder
1 (5 oz.) can evaporated milk
1/4 c. chopped pecans
1/2 tsp. vanilla

In 1 1/2-quart saucepan combine sugar and cocoa. Gradually stir in milk; bring mixture to full boil over high heat. Boil about 3 to 3 1/2 minutes or until slightly thickened, stirring constantly. Do not overcook or mixture will become too thick.

Remove from heat; stir in pecans and vanilla. Drizzle over ice cream. Makes 2/3 cup sauce.