Pour La France's Fudge Caramel Cake - Express News

Ingredients

• Servings: 10
• 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

Recipe

• 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.