Pour la france's fudge caramel cake

10 servings

Ingredients

Quantity Ingredient
2 9-inch layers of choc. Cake
1 Fudge Icing (Recipe)
1 Caramel Sauce (Recipe)
1½ cup Cashews, roasted, unsalted
2 cups Heavy Cream
2½ pounds Semisweet Chocolate
⅓ cup Light Corn Syrup
1 cup Brown Sugar, firmly packed
2 teaspoons Butter
⅛ teaspoon Salt
⅓ cup Heavy Cream

Directions

FOR CAKE: Slice round cake layers horizontally in half to make 4 round cake layers. Place 1 layer on plate and top with Fudge Icing, Caramel Sauce and Cashews. Repeat with next 2 cake layers. Place final cake layer on top, frost top and sides of cake with Fudge Icing and cover sides of cake with chopped cashews.

FUDGE ICING: Bring cream to boil. Stir in chocolate until melted and smooth. This will be very soft but will harden when cooled.

Refrigerate until workable consistency. NOTE: The time it takes to get to a workable consistency depends on the weather. This is much like making fudge candy.

CARAMEL SAUCE: Bring first 4 ingredients to boil and reduce to thick syrup. Very carefully, (because it will splatter), add cream.

Refrigerate until cool.

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