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.
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