Pour La France's Fudge Caramel Cake - Express News
9-inch layers of choc. Cake
Caramel Sauce (Recipe)
Light Corn Syrup
Fudge Icing (Recipe)
Cashews, roasted, unsalted
Brown Sugar, firmly packed
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
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
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......