Pour la France's Fudge Caramel Cake - Express News – a delicious recipe with layers of chocolate cake, cashews, heavy cream, chocolate, light corn syrup, brown sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
FOR CAKE:
2
Slice round cake layers horizontally in half to make 4 round cake layers.
3
Place 1 layer on plate and top with Fudge Icing, Caramel Sauce and Cashews.
4
Repeat with next 2 cake layers.
5
Place final cake layer on top, frost top and sides of cake with Fudge Icing and cover sides of cake with chopped cashews.
6
FUDGE ICING:
7
Bring cream to boil.
8
Stir in chocolate until melted and smooth.
9
This will be very soft but will harden when cooled.
10
Refrigerate until workable consistency.
11
NOTE: The time it takes to get to a workable consistency depends on the weather.
12
This is much like making fudge candy.
13
The author, (Arlene Lightsey), made this sauce on a cool, clear day and had no problem.
14
CARAMEL SAUCE:
15
Bring first 4 ingredients to boil and reduce to thick syrup.
16
Very carefully, (because it will splatter), add cream.
17
Refrigerate until cool.
1269
kcal
Calories
83
g
Fat
122
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 9-inch layers of chocolate cake, 1 ½ cups cashews, roasted, unsalted, 2 cups heavy cream, 2 12 lbs semisweet chocolate, and more.
Yes, Pour la France's Fudge Caramel Cake - Express News falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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