1 c. sugar
3/4 c. cocoa
1/2 c. water
1 c. milk
1 (14 oz.) can sweetened condensed milk
2 tbsp. butter
1 tsp. vanilla
2 tbsp. kirsch

Combine sugar and cocoa in a heavy 3 quart saucepan. Add water; stir in milk and condensed milk. Add butter. Cook on medium, stirring constantly to avoid scorching until mixture just begins to boil. Remove from heat, add vanilla and kirsch. Serve with fresh fruit or angel food cake. Yield: 3 cups.

VARIATION: Substitute a few drops of almond extract or 1/8 teaspoon instant coffee for kirsch.