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.
Yields
10 servings