| 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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