Chocolate Caramel Raspberry Sauce for Pound Cake

Brenda R.

14 oz. pkg. caramels
8 1 oz. squares unsweetened chocolate
14 oz. can Eagle brand sweetened condensed milk
1/2 cup butter or margarine
1/2 cup whipping cream
1/2 cup seedless raspberry jam
1 pound cake, sliced

Melt caramels and chocolate over low heat, gradually add remaining ingredients and stir until smooth. Serve over pound cake. Store leftovers in refrigerator.