Pour La Frances Fudge Caramel Cake Express
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)