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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

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  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.