Submitted by Reva Townsend, Searcy, Ark.
• 4 Tbsp butter
• 4 Tbsp all-purpose flour
• 1 1/2 C granulated sugar
• 3 tbsp cocoa
• 3 C milk
• 1 tsp vanilla extract
Melt butter in a large skillet, add flour and heat, stirring until golden brown.
In a mixing bowl, combine sugar and cocoa, stirring thoroughly. Add milk and vanilla, whisk until smooth. Pour into flour mixture in skillet, cook over medium heat until thick. Serve over hot biscuits. Makes about 3 cups. Note: For a sugar-free version substitute Splenda for the granulated sugar.