Mexican chocolate sauce
Yield: 10 Servings
Ingredients:
- 4 oz Unsweetened chocolate
- 2 tb Butter or margarine
- 1/4 c Light corn syrup
- 1/4 c Sugar
- 1 ea Dash salt(optional)
- 1/4 c Kahlua
- 1/4 c Cream
Instructions:
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.
