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How To make Mexican Chocolate Sauce

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4 oz Unsweetened chocolate
2 T 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
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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