Choclate Sauce for Ice Cream by Grandma Jewell

1/2 C Milk
1 Cup Sugar
3T Cocoa
1/2 Cup butter or Margarine
1 Teaspoon Mexican Vanilla

Cook until it becomes a little thick. Becomes thicker as it cools. If you have questions, call Mother Jewell / Grandma Jewell 8013737280.

Note from Emily: I made this... boiled it for abut 5 minutes, then simmered on a lower heat for about 5-8 minutes. IT FROZE ON THE ICE CREAM! YUM! But later when I refrigerated it, it became a little granulated. If you cook it less, I don't think it will granulate later, or freeze on the ice cream.