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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