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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
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.
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