---------- Recipe via Meal-Master (tm) v8.02
  Categories: Mexican, Desserts, Sauces, Chocolate
       Yield: 10 servings
    4.00 oz Unsweetened chocolate            2.00 tb Butter or margarine
    0.25 c  Light corn syrup                 0.25 c  Sugar
    1.00 ea Dash salt (optional)              0.25 c  Kahlua
    0.25 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.