Pour la France's Fudge Caramel Cake

Ingredients:

Cake:

• 2  9-inch layers of chocolate cake (homemade or store bought)

For Fudge Icing and Carmel Sauce:

• 2 c Heavy Cream
• 1/3 c Light Corn Syrup
• 2 tsp. Butter
• 1/3 c Heavy Cream
• 1 1/2 c Cashews, roasted, unsalted
• 2 1/2 lb. Semisweet Chocolate
• 1 c Brown Sugar, firmly packed
• 1/8 tsp. Salt
  

Directions:

FOR CAKE:

1. Slice round cake layers horizontally in half to make 4 round cake layers.
2. Place 1 layer on plate and top with Fudge Icing, Caramel Sauce and Cashews. (Recipes below.)
3. Repeat with next 2 cake layers.
4. 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:

1. Bring cream to boil.
2. 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:

1. Bring first 4 ingredients to boil and reduce to thick syrup. Very carefully, (because it will splatter), add cream. Refrigerate until cool.