Shelly's Recipe

CHOCOLATE CARAMEL RASPBERRY SAUCE

Category: Dessert Sauces

1 (14 oz) pkg caramels, unwrapped
8 oz unsweetened chocolate
1 (14 oz) can sweetened condensed milk (NOT evaporated milk)
1/2 cup (1 stick) butter
1/2 cup seedless raspberry jam
1/2 cup whipping cream
1 lbs cake, sliced

In heavy saucepan, over low heat, melt caramels and chocolate. Gradually add sweetened condensed milk, butter, jam and whipping cream. Melt together and stir until smooth. Serve warm over lbs cake. Store leftovers covered in refrigerator.