Yield: 1 Servings
|12 ounces||Semisweet chocolate pieces|
|13 ounces||Evaporated milk|
|3 tablespoons||Butter or regular margarine|
Combine all ingredients in 2 quart heavy saucepan. Cook over low heat, stirring constantly, until chocolate is melted and mixture is thick and smooth. Serve warm over ice cream or squares of cake. Left over sauce can be stored in refrigerator. Reheat over low heat. Makes about 2-½ cups. Origin: Farm Journal's Choice Chocolate Recipes Shared by: Sharon Stevens.