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Mexican Chocolate Sauce


  • 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


  1. In top of double boiler combine all ingredients and cook, stirring constantly for 10 minutes.
  2. Serve over pound cake or ice cream.
  3. To store, pour into a jar and cover.

Yield: 10 servings

Sauce keeps in refrigerator up to 3 months. To warm sauce, set jar in pan of hot water over low heat.

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