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.

Stir in:

2 tbsp butter
1 tsp. vanilla

Cool, and store in the refrigerator.

Yields 3 1/2 cups of chocolate sauce.

Tips:

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