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Mexican chocolate sauce


Ingredients

4 oz Unsweetened Chocolate
2 tbsp 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


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




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