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