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MEXICAN CHOCOLATE SAUCE

Category:    Mexican, Desserts, Sauces
Yield:10 servings
 
      4 oz Unsweetened chocolate               1 ea Dash salt(optional)
      2 tb Butter or margarine               1/4 c  Kahlua
    1/4 c  Light corn syrup                  1/4 c  Cream
    1/4 c  Sugar                          
 
  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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