Mexican Chocolate Sauce

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

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

unsweetened chocolate, butter, margarine, light corn syrup, sugar, salt, kahlua, cream

Taken from www.foodgeeks.com/recipes/2564 (may not work)