Pour la France's Fudge Caramel Cake - Express News

Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. FOR CAKE:
  2. Slice round cake layers horizontally in half to make 4 round cake layers.
  3. Place 1 layer on plate and top with Fudge Icing, Caramel Sauce and Cashews.
  4. Repeat with next 2 cake layers.
  5. Place final cake layer on top, frost top and sides of cake with Fudge Icing and cover sides of cake with chopped cashews.
  6. FUDGE ICING:
  7. Bring cream to boil.
  8. Stir in chocolate until melted and smooth.
  9. This will be very soft but will harden when cooled.
  10. Refrigerate until workable consistency.
  11. NOTE: The time it takes to get to a workable consistency depends on the weather.
  12. This is much like making fudge candy.
  13. The author, (Arlene Lightsey), made this sauce on a cool, clear day and had no problem.
  14. CARAMEL SAUCE:
  15. Bring first 4 ingredients to boil and reduce to thick syrup.
  16. Very carefully, (because it will splatter), add cream.
  17. Refrigerate until cool.

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