6 oz. light caramels (about 21)
1/4 c. water
2 c. sifted flour
1/3 c. shortening
1/2 tsp. salt
3 tbsp. sugar
1 egg plus milk to make 3/4 cup
1/2 c. pecan halves

Place caramels and water in saucepan. Switch to warm heat for 15 minutes. Stir well to blend. Sift dry ingredients together. Cut in shortening. Stir in egg and milk mixture. Beat vigorously, but briefly. (Batter will be stiff.) Place pecan halves in the bottom of a greased 5 cup ring mold. Cut through batter to Marble caramel. Bake in 400 degree oven for 25 minutes. Loosen cake around edge of pan with knife, then turn on a plate. Let cool a few minutes, then serve warm with butter. Makes 6 servings.