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 t  Butter

    1/8 t  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......