Fudge & Caramel Lover’s Cake
A Carolina mountain recipe for Fudge & Caramel Lover’s Cake.
Ingredients
- 1 – 14 ounce package of caramels
- 1 – 14 ounce can of sweetened condensed milk (not evaporated)
- 1 1/4 cups of vegetable shortening, divided
- 2 cups of all -purpose flour
- 1/2 cup of unsweetened cocoa
- 1 teaspoon of baking soda
- 1/4 teaspoon of salt
- 2 cups of sugar
- 2 eggs
- 1 cup of water
- 1/2 cup of buttermilk
- 1 1/2 teaspoons of vanilla
- 1 1/2 cup of coarsely chopped pecans
Instructions
- 1
Preheat the oven to 350 degrees.
- 2
In a heavy saucepan, combine the caramels, the sweetened condensed milk, and 1/2 cup of the shortening. Over medium heat, cook and stir until the caramels are melted and smooth.
- 3
In a medium bowl, combine the flour, cocoa, baking soda, and the salt.
- 4
In a large bowl, beat the sugar and the remaining 3/4 cup of shortening until fluffy and then beat in the eggs.
- 5
In a small bowl, combine the buttermilk, and the vanilla and add to the sugar/shortening mixture, alternating with the flour mixture and beat well.
- 6
Spread half of the batter into a greased 9 X 13 inch baking pan. Bake for 15 minutes, or until the center is set.
- 7
Remove the pan from the oven and spread the caramel mixture evenly over the cake.
- 8
Next, spread the remaining batter over the caramel and sprinkle with the chopped pecans.
- 9
Return the baking pan to the oven and bake for an additional 40 minutes, or until the cake springs back when lightly touched.
- 10
Loosen the cake from the sides of the pan while still warm. Allow the cake to cool before serving.