Mexican Chocolate Sauce

Servings: 10
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

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.