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Pour La France's Fudge Caramel Cake
Author/Submitted by:
Servings: 10
Categories:
Cakes
/
Chocolate
/
Desserts
Ingredients: 2
9-inch layers of choc. Cake 1
Fudge Icing (Recipe) 1
Caramel Sauce (Recipe) 1 1/2
cups
Cashews, roasted,
unsalted
2
cups
Heavy Cream 2 1/2
pounds
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:
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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