Instructions: In medium microwave-safe bowl or 4-cup glass measure, place butter.

Microwave at HIGH (100%) 1 to 1-1/2 minutes or until melted. Add cocoa; stir until smooth. Add sugar, salt and evaporated milk; stir until well blended. Microwave at HIGH 5 to 8 minutes, stirring occasionally, or until mixture comes to a boil. Beat with whisk until smooth. Stir in vanilla.

Serve warm on cake, ice cream or other desserts. Cover; refrigerate leftover sauce. About 3 cups sauce.

To reheat: Microwave at HIGH a few seconds at a time until warm.

Variations:
Chocolate-Nut Sauce: At the end of cooking, stir in 1 cup coarsely chopped toasted nuts

Chocolate-Mint Sauce: Stir in 1/2 teaspoon peppermint extract with vanilla extract.

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