• 1 stick margarine (1/4 lb)
  • 1 cup sugar
  • 1 cup Hershey’s Instant Chocolate
  • 1 large can evaporated milk
  • 1 teaspoon vanilla
  • 8-10 slices bread

Utensils: 4-quart heavy pan.

Mix first 5 ingredients in 4-quart heavy sauce pan on high heat, Bring to a boil, stirring constantly, for about 5-8 minutes. When chocolate sauce bubbles down remove from heat. Drop one slice of bread into sauce, coating both sides and remove to large plate with slotted spoon. Repeat process. Crumble a few slices of bread into remaining sauce.

Serve in dessert cups or saucers. Top with whipped cream or vanilla ice cream.