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Pour La France's Fudge Caramel Cake - Express

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      Title: POUR LA FRANCE'S FUDGE CARAMEL CAKE - EXPRESS
 Categories: Cakes, Desserts, Sauces
      Yield: 10 Servings
 
      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. Recipe from Pastry Chef Jenny
  Mattingsley, of Pour la France, 7959 Broadway, San Antonio,
  Texas......
 
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