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