14 oz. caramels
1 1/4 c. shortening, divided
1/2 c. unsweetened cocoa
1/4 tsp. salt
2 eggs
1/2 c. buttermilk or sour milk
1 1/2 c. chopped pecans
14 oz. can sweetened condensed milk
2 c. all-purpose flour, sifted
1 tsp. baking soda
2 c. sugar
1 c. water
1 1/2 tsp. vanilla

In a heavy saucepan, combine caramels, condensed milk and 1/2 cup shortening. Over medium heat, cook and stir until melted and smooth.

In medium bowl, combine flour, cocoa, baking soda and salt.

In a large bowl, beat sugar and remaining 3/4 cup shortening until fluffy. Beat in eggs.

In a small bowl, combine water, buttermilk and vanilla; add alternately with flour mixture, beating well. Spread 1/2 the batter into a 9x13 inch baking pan. Bake 15 minutes at 350 degrees or until center is set. Spoon caramel mixture evenly over cake. Spread remaining batter evenly over caramel. Sprinkle with nuts. Bake 40 minutes or until cake springs back with lightly touched. Loosen from sides of pan while warm. Cool completely.