Mexican Chocolate Sauce

Time

Yield

10 servings

Ingredients

Ingredients

4 oz. unsweetened chocolate
2 tbsp. butter or
margarine
1/4 cup light corn syrup
1/4 cup sugar
1 dash salt (optional)
1/4 cup Kahlua
1/4 cup cream

Instructions

In top of double boiler combine all ingredients and cook, stirringconstantly for 10 minutes. Serve over pound cake or ice cream. To store, pour into a jar and cover. Sauce keeps in refrigerator up tp 3 months. To warm sauce, set jar in pan of hot water over low heat.

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