Mexican Chocolate Sauce
Yield: Makes enough for 6 to 8 sundaes
Very rich — a little goes a long way.
Melt butter in a heavy-bottomed pan. Stir in sugar, cream, cocoa powder and cinnamon; stir constantly with a whisk until well-blended and melted.
Serve with rice pudding or vanilla ice cream.
Each serving: 230 cal, 17g fat (11g sat), 50mg chol, 95mg sodium, 20g carb, 1g fiber, 1g protein
Source: Recipe adapted by Marie Donadio, from the "Fannie Farmer Baking Book" by Marion Cunningham
Sound Consumer, July 2012