Pieces of rich chocolate cake are topped with a creamy caramel sauce loaded with buttery cashews.
Heat oven to 180°C (160°C for dark or nonstick pan). Grease and lightly flour cake pan, or spray with baking spray with flour.
Make and bake cake as directed on box for fluted tube pan. Cool 10 minutes; remove from pan to cooling rack. Cool 15 to 30 minutes.
Meanwhile, mix the brown sugar, heavy whipping cream and butter in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Stir in cashews.
Serve slices of warm cake topped with warm cashew-caramel sauce. Store cake loosely covered. Cover and refrigerate any remaining caramel sauce.
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