Pour la France's Fudge Caramel Cake

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Pour la France's Fudge Caramel Cake - Express News
 Categories: Cakes, Texas, Sauces
      Yield: 10 servings

      2    9-inch layers of choc. Cake
      1    Caramel Sauce (Recipe)
      2 c  Heavy Cream
    1/3 c  Light Corn Syrup
      2 ts Butter
    1/3 c  Heavy Cream
      1    Fudge Icing (Recipe)
  1 1/2 c  Cashews, roasted, unsalted
  2 1/2 lb Semisweet Chocolate
      1 c  Brown Sugar, firmly packed
    1/8 ts Salt

  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.        NOTE: The time it takes to get to a
  workable consistency depends on the weather.  This is much like
  making fudge candy. The author, (Arlene Lightsey), made this sauce on
  a cool, clear day and had no problem.
 
  CARAMEL SAUCE:
 
  Bring first 4 ingredients to boil and reduce to thick syrup. Very
  carefully, (because it will splatter), add cream.  Refrigerate until
  cool.
 
  Recipe from Pastry Chef Jenny Mattingsley, of Pour la France, 7959
  Broadway, San Antonio, Texas......

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