Pour la france's fudge caramel cake - express

10 servings

Ingredients

Quantity Ingredient
2 eaches 9-inch layers of choc. Cake
1 each Fudge Icing (Recipe)
1 each 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. The author, (Arlene Lightsey), made this sauce on a cool, clear day and had no problem. CARAMEL SAUCE: Bring first 4 ingredients to boil and reduce to thick syrup. Very carefully, (because it will splatter), add cream. Refrigerate until cool. Recipe from Pastry Chef Jenny Mattingsley, of Pour la France, 7959 Broadway, San Antonio, Texas......

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