Halfway between a chocolate sauce and a glaze, this is delectable drizzled over any chocolate tube cake or Bundt cake.
Combine in a medium, heavy saucepan:
2/3 cup sugar
1/3 cup unsweetened cocoa
Gradually add just enough:
2/3 cup low-fat evaporated milk
to make a paste, then stir in the rest. Cook, stirring constantly with a wooden spoon and reaching into the corners of the pan, over medium heat until the mixture comes to a boil. Boil gently, stirring, for about 2 1/2 minutes. Remove from the heat and stir in:
2 ounces bittersweet chocolate or semisweet chocolate, finely chopped
1/2 teaspoon vanilla
Stir until the chocolate is completely melted and the glaze is smooth. Let cool until thickened before using. This keeps, refrigerated, for up to 1 week. Or freeze for up to 6 months. Warm gently before using, if necessary.
