Pour La France’s Fudge Caramel Cake

  • on May 30, 2010
  • Likes!

Ingrients & Directions


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. 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

Article Categories:
Fudges

Leave a Reply

Your email address will not be published. Required fields are marked *

Food Menu
Food is home to 5,000+ of the web's best branded recipes! We cover everything. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Aliquam dictum nisl quis libero adipiscin!