Caramel Lover’s Fudge Cake

Pam Rush
Salina, Ks.

1 14-oz pkg. caramels
1 14-oz can Eagle Brand Condensed Milk
1/2 c. shortening
3/4 c. shortening
2 c. sugar
2 eggs
2 c. flour
1/2 c. cocoa
1 t. baking soda
1/4 t. salt
1 c. water
1/2 c. buttermilk or sour milk
1 1/2 t. vanilla
1 1/2 c. pecans, coarsely chopped

How to Prepare:
Heat caramels, condensed milk and shortening in a 2 qt. measuring glass in microwave. Stir until blended. Place to the side. Beat the shortening and sugar in mixer until light and fluffy. Add the 2 eggs to the mixture and mix well. Sift together the flour, cocoa, baking soda and salt in a separate bowl. Place to the side. Mix together the water, buttermilk (or sour milk) and the vanilla. Alternate the flour mixture with the water mixture. Beat well after each addition. Spread 1/2 of the mixture into a greased 9×13 inch baking pan. Preheat oven to 350F. Bake 15 minutes or until the center is set. Spoon caramel mixture evenly over cake. Spread remaining batter evenly over caramel. Sprinkle with nuts. Bake 40 more minutes or until cake springs back up when lightly touched. Loosen from side of pan while warm. Cool completely before cutting.  Enjoy!

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