← All recipes

Pour la France's Fudge Caramel Cake - Express News

Pour la France's Fudge Caramel Cake - Express News comes together with Fudge Icing C Brown Sugar, Caramel Sauce Ts Butter, Cashews Roasted Unsalted Ts Salt, Heavy Cream C Heavy Cream, and Semisweet Chocolate. Serves 10. Keep it handy for the next time you cook it.

Ingredients

• 1 pc
• 1 pc
• 1 1/2 cup
• 2 cup
• 2 1/2 lb

Method (preview)

1. 1

   Slice round cake layers horizontally in half to make 4 round cake layers.

2. 2

   Place 1 layer on plate and top with Fudge Icing, Caramel Sauce and Cashews.

3. 3

   Repeat with next 2 cake layers.

4. 4

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

5. 5

   Bring cream to boil. Stir in chocolate until melted and smooth.

6. 6

   The author, (Arlene Lightsey), made this sauce on a cool, clear day and had no problem.

7. 7

   Bring first 4 ingredients to boil and reduce to thick syrup. Very carefully, (because it will splatter), add cream. Refrigerate until cool.

8. 8

   Recipe from Pastry Chef Jenny Mattingsley, of Pour la France, 7959

9. 9

   Broadway, San Antonio, Texas......