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

Preheat oven to 350 degrees. In heavy saucepan, combine caramels, sweetened 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 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, beating well. Spread half the batter into greased 13 x 9 inch baking pan. Bake 15 minutes 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 when lightly touched. Loosen from sides of pan while warm. Cool completely.