Fudge and Caramel Lovers Cake
Instructions:
- 1 – 14 ounce package of caramels
- 1 – 14 ounce can of sweetened condensed milk (not evaporated)
- 1 1/4 cups of vegetable shortening, divided
- 2 cups of all-purpose flour
- 1/2 cup of unsweetened cocoa
- 1 teaspoon of baking soda
- 1/4 teaspoon of salt
- 2 cups of sugar
- 2 eggs
- 1 cup of water
- 1/2 cup of buttermilk
- 1 1/2 teaspoons of vanilla
- 1 1/2 cup of coarsely chopped pecans
- Preheat the oven to 350 degrees. In a heavy saucepan, combine the caramels, the sweetened condensed milk, and 1/2 cup of the shortening.
- Over medium heat, cook and stir until the caramels are melted and smooth.
- In a medium bowl, combine the flour, cocoa, baking soda, and the salt.
- In a large bowl, beat the sugar and the remaining 3/4 cup of shortening until fluffy and then beat in the eggs.
- In a small bowl, combine the buttermilk, and the vanilla and add to the sugar/shortening mixture, alternating with the flour mixture and beat well.
- Spread half of the batter into a greased 9 X 13 inch baking pan. Bake for 15 minutes, or until the center is set.
- Remove the pan from the oven and spread the caramel mixture evenly over the cake.
- Next, spread the remaining batter over the caramel and sprinkle with the chopped pecans.
- Return the baking pan to the oven and bake for an additional 40 minutes, or until the cake springs back when lightly touched.
- Loosen the cake from the sides of the pan while still warm.
- Allow the cake to cool before serving.