Recipe Swap: Chocolate Sauce

This recipe has become one of my “go-to” recipes when I need to make something quickly to take to a pot luck dinner at church, for small group, family dinners, etc. I make a chocolate bunt cake (usually Devil’s Food or a HM chocolate cake – check out Gayle’s site recipes for a good one) and then pour this sauce, very warm, over the still warm cake. It makes for a very rich, moist, and delicious dessert that takes very little time to make. Everyone loves it and asks for it! They think that I’ve spent lots of time in the kitchen slaving away when the stove/oven did most of the work for me.

Chocolate Sauce

Yield: 3 cups

1/2 cup butter
3/4 cup Cocoa
1 3/4 cups sugar
A dash of salt
1 can evaporated milk (12 oz)
1 teaspoon vanilla

In a medium sauce pan, melt butter over medium-high heat. Add cocoa and stir until smooth. Add sugar, salt, and evaporated milk, and stir until well blended. Continue stirring until mixture comes to a boil. Beat with whisk until smooth. Remove from heat and stir in vanilla. Serve warm over cake, ice cream or other desserts.

Cover and refrigerate left over sauce.

Reheat: Microwave on high for a few seconds at a time until warm.

Variations:

Chocolate-Nut Sauce: At the end of cooking, stir in 1 cup of coarsely chopped toasted nuts.

Chocoate-Mint Sauce: Stir in 1/2 teaspoon peppermint extract with vanilla extract.

Don’t forget to check out The Grocery Chart Challenge for more great recipes this week!

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One thought on “Recipe Swap: Chocolate Sauce

  1. You can also substitute Equal or Splenda pourables for some of the sugar. I usually do 1 cup artificial and the rest regular sugar. Still tastes great but cuts down on calories.

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