Ingredients
3/4
cup sugar
6
tablespoons butter, softened
2
oz sweet baking chocolate, melted, cooled
1
cup Gold Medal™ all-purpose flour
1/2
teaspoon baking soda
1/8
teaspoon salt
1/2
teaspoon vanilla
6
tablespoons buttermilk
3
tablespoons water
2
eggs
1/2
cup butter
1
bag (14 oz) caramels, unwrapped
1
can (5 oz) evaporated milk
1
bag (11.5 to 12 oz) semisweet chocolate chunks (2 cups)
1/2
cup chopped pecans
Preparation
Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour.
In large bowl, beat sugar and 6 tablespoons butter with electric mixer on high speed about 3 minutes, scraping bowl occasionally, until fluffy. Beat in melted chocolate, flour, baking soda, salt, vanilla, buttermilk, water and eggs on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 20 minutes or until toothpick inserted in center comes out clean.
Meanwhile, in 2-quart saucepan, heat 1/2 cup butter, the caramels and evaporated milk over medium heat, stirring constantly, until smooth. Spread over hot cake. Sprinkle with chocolate chunks and pecans. Bake 20 minutes longer or until chocolate is melted. Cool completely, about 1 hour 30 minutes.
