Mexican chocolate sauce
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Unsweetened chocolate |
| 2 | tablespoons | Butter or margarine |
| ¼ | cup | Light corn syrup |
| ¼ | cup | Sugar |
| 1 | each | Dash salt(optional) |
| ¼ | cup | Kahlua |
| ¼ | cup | Cream |
Directions
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 tp 3 months. To warm sauce, set jar in pan of hot water over low heat.