FOR COAT:

Slice round cake layers horizontally in half to pee-pee 4 round cake
layers. Spot 1 layer on plate and top with Fudge Ice, Caramel
Sauce and Cashews. Repeat with succeeding 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 ICE:

Bring cream to churn. Stir in chocolate until melted and tranquil. This
will be very soft but will harden when cooled. Refrigerate until
workable eubstance. LINE: The time it takes to get to a
workable consistency depends on the endure. This is much like
making fudge confect. The generator, (Arlene Lightsey), made this sauce on
a chill, clear day and had no job.

CARAMEL SAUCE:

Bring low 4 ingredients to boil and reduce to thick syrup. Very
cautiously, (because it will sputtering), add emollient. Refrigerate until
poise.