Try this Pour la Frances Fudge Caramel Cake recipe, or contribute your own.
Suggest a better descriptionFOR 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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Serving Size: 1 Serving (208g) | ||
Recipe Makes: 10 | ||
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Calories: 932 | ||
Calories from Fat: 487 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.2g | 72 % | |
Saturated Fat 28.6g | 143 % | |
Monounsaturated Fat 19.9g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 40mg | 12 % | |
Sodium 45.7mg | 2 % | |
Potassium 605.4mg | 16 % | |
Total Carbohydrate 123.5g | 36 % | |
Dietary Fiber 7.2g | 29 % | |
Sugars, other 116.3g | ||
Protein 8.5g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 932
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