Mix in a saucepan:
2 cups sugar
1/4 cup flour
2/3 cup cocoa
Gradually add, stirring until smooth:
2 cups water or milk or strong, cold coffee
Cook, stirring constantly until just thickened.
2 tbsp butter
1 tsp. vanilla
Cool, and store in the refrigerator.
Yields 3 1/2 cups of chocolate sauce.
Serve over ice cream, frozen yogurt, or it works great on Angelfood cake – the cake soaks it up nicely. If you want a mocha flavoured sauce, the coffee will have to be quite strong for the flavour to come through – maybe a teaspoon or so of instant coffee will help give it a boost.
–recipe by Steve L
–submitted by Christina S