Pour la France's Fudge Caramel Cake - Express

• 2 each cake chocolate, 9-inch layers of choc.
• icing fudge
• caramel sauce
• 1 1/2 cups cashew nuts roasted, unsalted
• 2 cups heavy whipping cream
• 2 1/2 pounds chocolate (semi-sweet) semi-sweet
• 13 cup corn syrup, light
• 1 cup brown sugar firmly packed
• 2 teaspoons butter
• 18 teaspoon salt
• 13 cup heavy whipping cream

1. FOR CAKE: Slice round cake layers horizontally in half to make 4 round cake layers.
2. Place 1 layer on plate and top with Fudge Icing, Caramel Sauce and Cashews.
3. Repeat with next 2 cake layers.
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. FUDGE ICING: Bring cream to boil.
6. Stir in chocolate until melted and smooth.
7. This will be very soft but will harden when cooled.
8. Refrigerate until workable consistency.
9. CARAMEL SAUCE: Bring first 4 ingredients to boil and reduce to thick syrup.
10. Very carefully, (because it will splatter), add cream.
11. Refrigerate until cool.

cake chocolate, icing fudge, caramel sauce, nuts, heavy whipping cream, chocolate, corn syrup, brown sugar, butter, salt, heavy whipping cream

Taken from recipeland.com/recipe/v/pour-frances-fudge-caramel-cake-27548 (may not work)