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.
Did You Know?
You should never add salt to the water that you cook corn in. It will only make the corn tougher.
|
