Caramel Lover'S Fudge Cake

• 1 (14 oz.) pkg. Eagle Brand caramels
• 1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk
• 1 1/4 c. Crisco shortening, divided
• 1/4 tsp. salt
• 2 eggs
• 1/2 c. buttermilk or sour milk
• 1 1/2 c. coarsely chopped pecans
• 2 c. all-purpose flour
• 1/2 c. unsweetened cocoa
• 1 tsp. baking soda
• 2 c. sugar
• 1 c. water
• 1 1/2 tsp. vanilla

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

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=566282 (may not work)