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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
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