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Pour Fudge Caramel Cake

A home-style Pour Fudge Caramel Cake made with Cashews Roasted Unsalted, Heavy Cream, Brown Sugar Firmly Packed, Butter, and Salt. Keep it handy for the next time you cook it.

Ingredients

• 1 1/2 cup
• 2 cup
• 1 cup
• 2 tsp
• 1/8 tsp
• 1/3 cup

Method (preview)

1. 1

   Title: Pour La France’s Fudge Caramel Cake

2. 2

   Place 1 layer on plate and top with Fudge Icing,

3. 3

   Caramel Sauce and Cashews.

4. 4

   Repeat with next 2 cake layers.

5. 5

   Place final cake layer on top, frost top and sides of cake with Fudge Icing and cover sides of cake with chopped cashews.

6. 6

   FUDGE ICING: Bring cream to boil. Stir in chocolate until melted and smooth. This will be very soft but will harden when cooled.

7. 7

   Refrigerate until workable consistency.

8. 8

   This is much like making fudge candy.

9. 9

   CARAMEL SAUCE: Bring first 4 ingredients to boil and reduce to thick syrup. Very carefully, (because it will splatter), add cream.

10. 10

    Refrigerate until cool.