2 9-inch layers of choc. Cake
1 Fudge Ice (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 Bread, firmly packed
2 ts Butter
1/8 ts Salt
1/3 c Heavy Drub
FOR COAT: Slice round cake layers horizontally in half to shuffle 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
quiet. This will be very soft but will harden when cooled.
Refrigerate until workable eubstance. BILLET: The time it takes to
get to a workable consistency depends on the endure. This is much
like making fudge sugarcoat.
CARAMEL SAUCE: Bring outset 4 ingredients to boil and reduce to thick
syrup. Very cautiously, (because it will splutter), add ointment.
Refrigerate until poise.
Yields
10 servings
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