A very rich, fudgey sauce that stores well in the refrigerator and needs only to be brought to room temperature for just-right pouring consistency. 5 tablespoons unsalted butter or margarine 1/4 cup unsweetened cocoa powder, preferably Dutch process 2 squares (1 oz. each) unsweetened chocolate, chopped 3/4 cup granulated sugar 2/3 cup evaporated (not condensed) milk Pinch of salt 1 teaspoon vanilla Melt butter in a small saucepan over medium heat. Remove from heat; whisk in cocoa until smooth. Stir in chocolate, sugar and milk. Bring to a boil over medium heat, stirring constantly. Remove from heat; stir in salt. Cool slightly, then stir in vanilla. Makes 1-2/3 cups. Per tablespoon: 44 cal, 1 g pro, 7 g car, 2 g fat, 5 mg chol with butter, 1 mg chol with margarine, 8 mg sod dess 75