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

Preheat oven to 350 degrees. In saucepan, combine caramels, sweetened 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 large bowl, beat sugar and remaining 3/4 cup shortening until fluffy. Beat in eggs. In small bowl, combine water, sour milk, and vanilla. Add to flour mixture, beating well. Spread half the batter into greased 13 x 9 inch pan. Bake for 15 minutes. Spoon caramel mixture evenly over cake. Spread remaining batter evenly over caramel. Sprinkle with nuts. Bake for 40 minutes. Cool and serve.