Pour la France's Fudge Caramel Cake - Express News

Submitted by Dannygirl

• Ingredients: 9
• Serves: 10

ingredients

• 2 9-inch layers of chocolate cake
• 1 1⁄2 cups cashews, roasted, unsalted
• 2 cups heavy cream
• 2 1⁄2 lbs semisweet chocolate
• 1⁄3 cup light corn syrup
• 1 cup brown sugar, firmly packed
• 2 teaspoons butter
• 1⁄8 teaspoon salt
• 1⁄3 cup heavy cream

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.