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Mexican Chocolate Sauce
Yield: 10 servings
4 ounces unsweetened chocolate
2 tablespoons butter or margarine
1/4 cup light corn syrup
1/4 cup granulated sugar
1 dash salt (optional)
1/4 cup Kahlua
1/4 cup cream
In top of double boiler combine all ingredients and cook, stirring constantly for 10 minutes.
Serve over pound cake or ice cream.
To store, pour into a jar and cover. Sauce keeps in refrigerator up to 3 months. To warm sauce, set jar in pan of hot water over low heat.
