Ecstasy Sauce

This is a chocolate sauce recipe I got from my mother-in-law.  My mom is the one that coined the name (she got to have it long before I ever tasted it!).  It's a favorite in our family.  We usually have it over vanilla ice cream.  Jonathan's favorite way to eat it is over a bowl of cut up banana.  When I decided to make the Angel food cake I wondered what to make to go on top.  The only time I have Angel food cake is for Strawberry Shortcake or as something to dip in chocolate fondue.  You can get strawberries in California right now that look pretty good but they aren't at their peak.  I don't have a fondue pot but the chocolate idea made me think of this sauce.  Jonathan was more excited at the idea of the ecstasy sauce than the cake. 

The recipe is really simple.  Sugar, cocoa, butter, evaporated milk and vanilla.  But there are a couple of tricks that make it really easy. 

Step one... measure out the sugar and cocoa into a container with a tight lid.  Shake the container until the cocoa and sugar are well mixed and there aren't any lumps left in the cocoa. 

Set that aside, then put the butter, milk in a large pot.  Heat it on high.

Once the butter starts to melt dump in the chocolate/sugar mix and stir. 

Keep stirring.  Once it comes to a boil, let it boil while you stir for about five minutes (or until it's thick).  Remove from heat and add the vanilla.

Now you have to be patient for a bit...  Let it cool, at least a half hour.  Longer if you are having it with ice cream. 

It was really good with the angle food cake.

The cake soaked it right up!  Jonathan had some bananas with his.

Super yummy, easy and if you stick to a 2 oz serving, not too bad in the calorie department.

Here's the full recipe so you can copy it to Word if you want to print it...

Ecstasy Sauce

1 – ¾ cup granulated sugar	1/3 cup cocoa
¾ cube (6 Tbsp) butter	1 can (12 oz) evaporated milk
1 tsp vanilla

 

Pour sugar and cocoa in a container with a tight fitting lid.  Shake until smooth.  Put butter and milk in a large pot.  Add sugar and cocoa.  Heat over high heat, mixing constantly until it boils.  Boil for five minutes (or until thick), still stirring.  Remove from heat and mix in vanilla.  Let cool, then serve.