subject: Sticky Caramel and Fudge Cake [print this page] Ingredients Ingredients
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 cho pped pecans
Preparation
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 a medium heat, cook and stir the mixture 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 together 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, then spread half of the batter into a greased 9 X 13 inch baking pan.
Bake for around 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 chop ped 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 taking care not to break the edges.
