Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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