Mexican Chocolate Sauce

Yields:	10 servings
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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 to 3 months.

To warm sauce, set jar in pan of hot water over low heat.

This was very moist & tasty. I used about 1/2 teaspoon of seasoned salt & thought that it could use a little more.