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Mexican Chocolate Sauce

Author/Submitted by:
Servings: 10
Categories: Chocolate / Desserts / Sauces

4  ounces  Unsweetened chocolate
2  tablespoons  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

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.

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