Jennifer Brittingham'S Caramel Fudge Cake

• 14 oz. pkg. caramels
• 14 oz. can condensed milk
• 1 1/4 c. Crisco, divided
• 2 c. all-purpose flour
• 1/2 c. cocoa
• 1 tsp. baking soda
• 1/4 tsp. salt
• 2 c. sugar
• 2 eggs
• 1 c. water
• 1/2 c. buttermilk
• 1 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 Crisco.
3. Over medium heat, cook and stir until melted and smooth.
4. In a medium bowl, combine flour, cocoa, baking soda and salt.
5. In a small bowl, beat sugar and 3/4 cup Crisco until fluffy.
6. Beat in eggs.
7. Stir in water, buttermilk and vanilla.
8. Add alternately with flour mixture, beating well. Spread half of this batter into a greased 9 x 13-inch pan.
9. Bake 15 minutes or until center is set.
10. Spoon caramel mixture over cake.
11. Spread remaining batter evenly over caramel.
12. Sprinkle with nuts.
13. Bake 40 minutes.
14. Loosen from sides of pan while warm. Cool completely.

caramels, condensed milk, crisco, flour, cocoa, baking soda, salt, sugar, eggs, water, buttermilk, vanilla, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=239671 (may not work)