Raisin-Chocolate Sauce

Oxmoor House
2 1/2 cups


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1 1/4 cups sugar
1/4 cup plus 2 tablespoons cocoa
3 tablespoons butter or margarine
2 cups plus 1 tablespoon water, divided
2 teaspoons cornstarch
1/2 teaspoon vanilla extract
Dash of salt
1 cup raisins


Combine sugar, cocoa, butter, and 2 cups water in a small saucepan; bring to a boil. Boil 5 minutes, stirring until sugar dissolves. Dissolve cornstarch in 1 tablespoon water; add to cocoa mixture, stirring well. Return to a boil. Reduce heat; simmer, stirring until mixture thickens. Remove from heat; stir in vanilla, salt, and raisins. Serve warm or chilled over ice cream or cake. Store in refrigerator.

Created date

February 2010