Chocolate Caramel Pecan Cake

Description
Mmmm, I love Turtles! This cake is kind of an upside down Turtles cake (since the pecans are on the top). I made this for my cousin Kathy's birthday, because she is fond of caramel. Top it off with a scoop of caramel swirl ice cream.

Courage is doing what you're afraid to do. There can be no courage unless you're scared. — Eddie Rickenbacker


 * Contributed by e: [catsrecipes Y-Group

Filling

 * 1 package (14 oz) caramels (about 75)
 * 1 can sweetened condensed milk (Eagle brand, 300 ml)
 * ½ cup butter

Cake

 * ⅔ cup butter
 * 4 squares unsweetened chocolate
 * 1½ cups water
 * 2 cups sugar
 * 2 eggs
 * 2½ cups flour
 * 1 teaspoon salt
 * 1 teaspoon baking soda
 * 2 teaspoons vanilla
 * 1½ cups coarsely chopped pecans

Filling

 * 1) Preheat oven to 350°F.
 * 2) Unwrap caramels and combine in a saucepan with sweetened condensed milk and butter.
 * 3) Cook and stir over medium heat until melted and smooth.
 * 4) Remove from heat and set aside.

Cake

 * 1) Melt butter and chocolate together, either on the stove or in the microwave.
 * 2) Add the water, sugar, eggs, flour, salt, baking soda and vanilla.
 * 3) Beat until smooth and creamy.
 * 4) Spread half of the cake batter into a greased 9 x 13 inch pan.
 * 5) Bake for 15 minutes, until the centre is set.
 * 6) Remove from oven.
 * 7) Spread filling evenly over the cake.
 * 8) Spread the remaining cake batter over the filling.
 * 9) Sprinkle the nuts over the top.
 * 10) Return to the oven and bake 40 minutes, until cake springs back when touched.
 * 11) Cool completely before cutting.