| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cakes, Desserts, Sauces |
10 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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......
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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