Recipe by Toby Jermain
The mother of a childhood friend made her own chocolate sauce with a touch of lemon juice in it, and I still remember how good it was. You don't even know the lemon juice is there, but it does something marvelous to perk up the flavor.
Top Review by DEEP
Superb!!! With temps varying from night-time lows of 4 degrees F to daytime highs of 22F, and lots of snow this past week, I knew I needed a chocolate fix that would last a few days as well as heat up the kitch. During these likely times in winter, provided we have electricity, I keep a box of store bought cake mix in the pantry. I cooked it last night, then began searching for "chocolate syrups, frostings, and gravys" that would make this a bit home-made. This recipe did the trick. Even with the "cold" temps I keep the main part of my house at during cold weather, this was way outta this world. It didn't solidify in the least. As a matter of fact, it kept the whole 9X13 "poke cake" fudgy and tasting of homemade even through a very cold "kitchen" night. I'm still eating on it, and it should last at least through tomorrow night's winter icey forcast. This was simple. I always have these ingredients at hand, and it turned a sheet cake into an unbelievably tasty delight. With the "poke cake" method, it becomes almost "fudgy" on the inside, but keeps most of the "cake" texture otherwise. This is a keeper, and will be used time and time again. I must say that for a moment I was concerned that the "dry" cocoa would not incorporate into the milk/sugar/etc., mixture, but right at the boiling point, all came together. In the end, it "seeped" into my cake beautifully, and it's scumpticious! Thanks, TJ!
- 6 tablespoons unsweetened cocoa powder
- 3⁄4 cup sugar
- 2⁄3 cup evaporated milk
- 1⁄8 teaspoon salt
- 1⁄4 cup butter
- 1 teaspoon vanilla
- 1 teaspoon fresh lemon juice
Directions See How It's Made
- Combine cocoa and sugar in saucepan.
- Add milk, butter and salt.
- Bring almost to a simmer, and cook, stirring constantly for 1-2 minutes.
- Remove from heat.
- Add vanilla and lemon juice, and stir until well combined.
- Serve hot or cold over ice cream or other desserts.