Ingredients

9 inch layers of chocolate cake
Fudge icing
Caramel sauce
1 1/2 C. cashews, roasted, unsalted
2 C. heavy cream
2 1/2 pounds semisweet chocolate
1/3 C. light corn syrup
1 C. brown sugar, firmly packed
2 tsp. butter
1/8 tsp. salt
1/3 C. heavy cream

Cooking Instructions

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. Caramel sauce: Bring first 4 ingredients to boil and reduce to thick syrup. Very carefully, (because it will splatter), add cream. Refrigerate until cool.
 
 
"Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)