Pour la France's Fudge Caramel Cake - Express

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.