2 ea 9-inch layers of choc. Cake 1/3 c Light Corn Syrup
1 ea Fudge Icing (Recipe) 1 c Brown Sugar, firmly packed
1 ea 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