This week, my spam folder brought me a recipe for cocoa sauce.  I have no idea what one would do with this.  The recipe says it would go good with cottage puddings, Dutch apple cakes and steamed apple puddings.

First, chocolate and apple don’t go together in my opinion.  I don’t know why, but the idea of covering Dutch apple cake (which is something I must try) with chocolate sauce just turns my stomach.  This is just wrong.  So I didn’t make the sauce, because I couldn’t figure out what I would use it for.  Maybe a replacement for chocolate syrup if I make brownies with ice cream? That could be interesting.

The recipe!

Cocoa Sauce

  • 2 tablespoonfuls of butter,
  • 1 cup of boiling water,
  • 2 tablespoonfuls of flour,
  • 4 tablespoonfuls of sugar,
  • 4 teaspoonfuls of Baker's Cocoa,
  • 1 teaspoonful of vanilla.

Melt the butter in the saucepan; mix the flour and cocoa together and stir into the butter; add gradually the hot water, stirring and beating each time; cook until it thickens.

Just before serving, add the sugar, vanilla and a pinch of salt, if necessary.

Use more cocoa if liked stronger.

It doesn’t quite look like frosting, it’s warm.  It’s not hot fudge, it’s too watery.  It’s one very weird recipe.

Until next time, toodles!