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POUR LA FRANCE'S FUDGE CARAMEL CAKE - EXPRESS NEWS

Category:    Cakes, Texas, 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.
  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......
 

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