1 (14 oz.) pkg. caramels
1 (14 oz.) can sweetened condensed milk
1 1/4 c. Crisco shortening, divided
2 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs
1 c. water
1/2 c. buttermilk or sour milk
1 1/2 tsp. vanilla
1 1/2 c. chopped pecans
1/2 c. unsweetened cocoa

Preheat oven to 350 degrees. In heavy saucepan combine caramels, sweetened condensed milk and 1/2 cup shortening. Using medium heat, cook and stir until melted and smooth.

In medium bowl combine flour, cocoa, baking soda and salt. In large bowl beat sugar and remaining 3/4 cup shortening until fluffy. Beat in eggs in small bowl, combine water, buttermilk and vanilla. Add alternately with flour mixture. Beat well.

Spread half the batter into greased 13 x 9 inch baking pan. Bake 15 minutes or until set. Spoon caramel mixture evenly over cake. Spread remaining batter evenly over caramel. Sprinkle on nuts. Bake 40 minutes or until center springs back. Loosen from sides while warm and cool.