Caramel Lover'S Fudge Cake

• 1 (14 oz.) pkg. caramels
• 1 (14 oz.) can Eagle Brand sweetened condensed milk
• 1 1/4 c. Crisco shortening, divided
• 2 c. all-purpose flour
• 1/2 c. unsweetened cocoa
• 1 tsp. soda
• 1/4 tsp. salt
• 2 c. sugar
• 2 eggs
• 1 c. water
• 1/2 c. buttermilk
• 1 1/2 tsp. vanilla
• 1 1/2 c. chopped pecans

1. Preheat oven to 350u0b0.
2. In heavy saucepan, combine caramels, condensed milk and 1/2 cup shortening.
3. Over medium heat, cook and stir until melted.
4. In medium bowl, combine flour, cocoa, soda and salt.
5. In large bowl beat sugar and rest of shortening until fluffy.
6. Beat in eggs.
7. In small bowl combine water, buttermilk and vanilla.
8. Add alternately with flour mixture, beating well. Spread half of the batter in a greased 13 x 9-inch cake pan.
9. Bake 15 minutes or until center is set.
10. Spoon caramel mixture evenly over cake.
11. Spread remaining batter over caramel.
12. Sprinkle with nuts.
13. Bake 40 minutes or until cake tests done in center.
14. Loosen from sides of pan while warm.
15. Cool completely before serving.

caramels, condensed milk, shortening, flour, unsweetened cocoa, soda, salt, sugar, eggs, water, buttermilk, vanilla, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=219747 (may not work)