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Fudge & Caramel Lover’s Cake




Source of Recipe


Macklinda


List of Ingredients




Fudge & Caramel Lover’s Cake

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



Recipe



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.