Title: Mexican Chocolate Sauce
Categories: Mexican Dessert Sauce
Yield: 10 Servings

4	oz	Unsweetened chocolate
1/4	c	Light corn syrup
1		Dash salt(optional)
1/4	c	Cream
2	tb	Butter or margarine
1/4	c	Sugar
1/4	c	Kahlua

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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