2 9-inch layers of choc. Cake
1 Fudge Icing (Recipe)
1 Caramel Sauce (Recipe)
1 1/2 c Cashews, roasted, unsalted
2 c Heavy Cream
2 1/2 lb Semisweet Chocolate
1/3 c Light Corn Syrup
1 c Brown Sugar, firmly packed
2 ts Butter
1/8 ts Salt
1/3 c Heavy Cream
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.
Yields
10 Servings