1/2 cup butter
1 cup granulated sugar
1 cup whipping cream
1/3 cup Hersheys Cocoa
4 teaspoons powdered instant coffee
1 teaspoon vanilla extract

In small saucepan over low heat melt butter. Stir in sugar, whipping cream and cocoa. Cook over medium heat, stirring frequently, until mixture begins to boil. Reduce heat; simmer for 5 minutes. Remove from heat; stir in instant coffee and vanilla extract. Serve warm or cool. Cover; refrigerate leftover sauce.

Makes about 2 cups.

To reheat, place sauce in small saucepan. Stir constantly over low heat until warm.