1Butter 9 x 5 loaf pan
2 Cook cocoa, sugar, salt and milk over medium heat, stirring constantly,
until chocolate is melted and sugar is dissolved
3 Cook stirring only occasionally, to 248 degrees on candy thermometer,
firm ball stage, (or until small amount dropped into very cold water forms
a ball that holds its shape.
4 Remove from heat, add butter, vanilla, and nuts.
5 Beat vigorously and continuously with wooden spoon, until it starts loosing
6 QUICKLY spread in buttered pan. ............ GOOD LUCK!