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Chocolate Caramel Raspberry Sauce

Shared with american-builder.com.com by Victoria

1 (14 ounce) package caramels, unwrapped
8 ounce unsweetened chocolate
1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
1/2 cup (1 stick) butter or margarine
1/2 cup seedless raspberry jam
1/2 cup whipping cream
1 pound 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 pound cake. Store leftovers covered in refrigerator.

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