In a small saucepan set over very low heat, melt the butter and chocolate together. Remove from heat. Add the cocoa and sugar and blend thoroughly with a wooden spoon. Add the evaporated milk, salt, and vanilla gradually, stirring constantly. Put back on very low heat and bring almost to a boil, stirring constantly.
Store in a glass jar, refrigerated. Can be reheated or microwaved.
A delightful combination of colorful tropical fresh fruit and raspberries take homemade shortcakes beyond the usual strawberries. For an extra kick of tropical flavor, sprinkle with chopped macadamia nuts.