Chocolate Raspberry Sauce - cooking recipe

Ingredients

1 1/2 c. frozen raspberries, defrosted
3/4 c. cocoa
3/4 c. cream
4 Tbsp. butter
1 1/3 c. sugar
1/3 c. light corn syrup

Preparation

Puree raspberries in blender or processor and strain.
In saucepan, whisk together cocoa and cream.
Add softened butter, sugar, syrup and raspberry liquid.
Blend and heat to boil, stir often, then let boil 8 minutes without stirring.
Remove from heat.
Cool and refrigerate.
May serve hot or cold over ice cream, cheese cake or pound cake.
Keeps at least one month.