Mexican Chocolate Sauce - cooking recipe

Ingredients

4 ounces unsweetened chocolate
2 tablespoons butter or 2 tablespoons margarine
1/4 cup light corn syrup
1/4 cup sugar
1 dash salt (optional)
1/4 cup Kahlua
1/4 cup cream

Preparation

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.