Recipe - Mexican Chocolate Sauce

4 ounce Unsweetened chocolate
2 tablespoon Butter or margarine
One fourth cup Light corn syrup
One fourth cup Sugar
1 Dash salt(optional)
One fourth cup Kahlua
One fourth cup Cream

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini