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  Pour la france's fudge caramel cake - express news
 
Servings: 10
 
2 9-inch layers of choc. Cake      1 Caramel Sauce (Recipe)
2 c Heavy Cream      1/3 c Light Corn Syrup
2 ts Butter      1/3 c Heavy Cream
1 Fudge Icing (Recipe)      1 1/2 c Cashews roasted unsalted
2 1/2 lb Semisweet Chocolate      1 c Brown Sugar firmly packed
1/8 ts Salt
 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. The author (Arlene Lightsey) made this sauce on a cool clear day and had no problem. CARAMEL SAUCE: 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......

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