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Pour La France's Fudge Caramel Cake

Author/Submitted by:
Servings: 10
Categories: Cakes / Chocolate / Desserts

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

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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