Mexican Chocolate Sauce

Ingredients

4 oz unsweetened chocolate
2 t butter
1/4 c corn syrup
1/4 c sugar
1 dash salt
1/4 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.