Title: Mexican chocolate sauce
 Categories: Mexican, Desserts, Sauces
      Yield: 10 Servings
 
      4 oz Unsweetened chocolate
    1/4 c  Light corn syrup
      1 ea 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.