Pour la France's Fudge Caramel Cake - Express News

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   FOR CAKE:

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   Slice round cake layers horizontally in half to make 4 round cake layers.

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   Place 1 layer on plate and top with Fudge Icing, Caramel Sauce and Cashews.

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   Repeat with next 2 cake layers.

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   Place final cake layer on top, frost top and sides of cake with Fudge Icing and cover sides of cake with chopped cashews.

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   FUDGE ICING:

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   Bring cream to boil.

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   Stir in chocolate until melted and smooth.

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   This will be very soft but will harden when cooled.

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    Refrigerate until workable consistency.

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    NOTE: The time it takes to get to a workable consistency depends on the weather.

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    This is much like making fudge candy.

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    The author, (Arlene Lightsey), made this sauce on a cool, clear day and had no problem.

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    CARAMEL SAUCE:

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    Bring first 4 ingredients to boil and reduce to thick syrup.

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    Very carefully, (because it will splatter), add cream.

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    Refrigerate until cool.

* Per serving · 4 servings · Values may vary.