Chocolate Sauce-Peggy

3/4 cup sugar

1/3 cup unsweetened cocoa powder

4 teaspoons cornstarch

2/3 cup evaporated skim milk

1 teaspoon vanilla

In small saucepan, mix sugar, cocoa powder and cornstarch. Add milk. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in vanilla. Serve warm or cool. Refrigerate remaining sauce. Use on angel cake, ice milk or frozen yogurt.