Mexican Chocolate sauce
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.