Caramel Fudge Cake

• Cake
• 1 cup butter
• 1 3/4 cups white sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups buttermilk
• 2 1/2 cups all-purpose flour
• 6 tablespoons unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon instant espresso powder, dissolved in
• 1 tablespoon hot water (optional)
• Caramel Fudge Filling
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup butter
• 1 (14 ounce) package caramels
• 1 cup coarsely chopped pecans or 1 cup walnuts
• Garnish
• freshly whipped cream

1. Preheat oven to 350F; butter and flour a 9x13 inch pan.
2. Sift together the flour, cocoa, baking soda and salt; set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy; beat in the eggs one at a time, then stir in the vanilla and coffee liquid (if using); beat in the flour mixture alternately with the milk, mixing just until incorporated; pour HALF of batter into prepared pan; bake in the preheated oven for 15 minutes.
4. Meanwhile, in heavy saucepan over low heat, melt caramels and butter; remove from heat; add condensed milk and mix well; spread caramel mixture evenly over cake; spread remaining cake batter over caramel mixture; top with nuts; return to oven; bake 30 to 35 minutes longer or until cake springs back when lightly touched.
5. A dollop of freshly-whipped cream on each piece is not a bad thing!

cake, butter, white sugar, eggs, vanilla, buttermilk, flour, cocoa, baking soda, salt, espresso powder, hot water, caramel fudge filling, condensed milk, butter, caramels, pecans, freshly whipped cream

Taken from www.food.com/recipe/caramel-fudge-cake-107731 (may not work)