Mexican Chocolate Sauce

Yield: 10 servings

4 ounces unsweetened chocolate
2 tablespoons butter or margarine
1/4 cup light corn syrup
1/4 cup granulated sugar
1 dash salt (optional)
1/4 cup Kahlua
1/4 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 to 3 months. To warm sauce, set jar in pan of hot water over low heat.