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CATEGORY CUISINE TAG YIELD
Dairy Mexican Mexican, Desserts, Sauces 10 Servings

INGREDIENTS

4 oz Unsweetened chocolate
2 tb Butter or margarine
1/4 c Light corn syrup
1/4 c Sugar
1 Dash salt(optional)
1/4 c Kahlua
1/4 c Cream

INSTRUCTIONS

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

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