1/2 cup (1 stick) unsalted butter
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/4 cup unsweetened cocoa powder
1 teaspoon instant espresso coffee powder
Pinch of salt
1 1/4 cup whipping cream
3 tablespoons Frangelico or other liqueur or 1 tablespoon vanilla extract

In large, heavy-bottom saucepan, melt butter over medium heat. Add sugars, cocoa and coffee powders and salt, stirring constantly until mixture is well blended. Continue stirring while gradually adding cream. Cook sauce over medium heat about 8 to 10 minutes, stirring constantly.

Transfer mixture to 1 1/2-quart mixing bowl. Add liqueur or extract and stir until well blended. Use sauce at once or set aside to cool to room temperature.

Serve with fresh fruit pieces and cubes of angel food cake, pound cake or ladyfingers.

Makes 4 to 6 servings.