Pour la France's Fudge Caramel Cake - Express
Pour la France's Fudge Caramel Cake - Express recipe
Yield
10 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
cake
chocolate, 9-inch layers of choc. |
* |
|
icing
fudge |
* | ||
| caramel sauce | * | ||
| 1 ½ | cups |
cashew nuts
roasted, unsalted |
*
|
| 2 | cups | heavy whipping cream |
|
| 2 ½ | pounds |
semi-sweet chocolate
semi-sweet, null, null |
|
| ⅓ | cup | light corn syrup |
|
| 1 | cup |
brown sugar
firmly packed |
*
|
| 2 | teaspoons | butter |
|
| ⅛ | teaspoon | salt |
|
| ⅓ | cup | heavy whipping cream |
|
Trans-fat Free, High Fiber, Low Sodium
Directions
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.
CARAMEL SAUCE: Bring first 4 ingredients to boil and reduce to thick syrup.
Very carefully, (because it will splatter), add cream.
Refrigerate until cool.
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