Caramel Lover's Fudge Cake (from Crisco)

1 (14 ounce) package caramels
1 (14 ounce) can sweetened condensed milk
1 1/4 cups shortening, divided
2 cups all purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
2 cups sugar
2 eggs
1 cup water
1/2 cup buttermilk or sour milk
1 1/2 teaspoons vanilla
1 1/2 cups coarsely chopped pecans

Preheat oven to 350 degrees. In heavy saucepan, combine caramels, sweetened condensed milk and 1/2 cup shortening. Over medium heat, cook and stir until melted and smooth. In medium bowl, combined 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 in with flour mixture, beating well. Spread half the batter into greased 13"x9" baking pan. Bake 15 minutes or until center is set. Spoon caramel mixture evenly over cake. Spread remaining batter evenly over caramel. Sprinkle evenly with nuts. Bake 40 minutes or until cake springs back when lightly touched. Loosen from sides of pan while warm. Cool completely.