Pour La France's Fudge Caramel Cake

[kaci]

Pour La France's Fudge Caramel Cake


2 9-inch layers of chocolate 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.


Serves 10