MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Pour La France’s Fudge Caramel Cake
  Categories: Cakes, Desserts, Sauces
       Yield: 10 servings
  
       2    9-inch layers of choc. Cake
       1    Fudge Icing (Recipe)
       1    Caramel Sauce (Recipe)
   1 1/2 c  Cashews, roasted, unsalted
       2 c  Heavy Cream
   2 1/2 lb Semisweet Chocolate
     1/3 c  Light Corn Syrup
       1 c  Brown Sugar, firmly packed
       2 ts Butter
     1/8 ts Salt
     1/3 c  Heavy Cream
  
   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.
   
   CARAMEL SAUCE: Bring first 4 ingredients to boil and reduce to thick
   syrup. Very carefully, (because it will splatter), add cream.
   Refrigerate until cool.
  
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