Print Recipe

Pour la France's Fudge Caramel Cake

Pour la France's Fudge Caramel 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



  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.


  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.


  1. 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

Chocolate Recipes



We are based in Louisiana

Website is open 24/7

About Us

We provide Cajun recipes, and other recipes from around the world. We aren't all Cajun anymore.

Cajun Cooking Recipes © | All Rights Reserved

Design by