Chocolate Caramel Passion Cake

For Cake: Heat oven to 350 degrees F. Grease two round 9" cake pans. Line bottoms with wax paper, grease paper and dust with flour. Set aside.

In a large bowl, mix together flour, sugar, cocoa, salt, baking soda, and baking powder. Add buttermilk, shortening, water, eggs and vanilla. Beat on low all ingredients until combined. Increase mixer speed to medium and beat until batter is smooth and creamy, about 3 minutes.

Pour batter into pans. Bake for 25 minutes. Test with toothpick in center to make sure it is done. Cool cake for 10 minutes and remove from pans.

For Filling and Topping: Place caramels, milk and butter in a medium saucepan over medium heat. Cook for 5 minutes, stirring frequently, until caramels are melted. Remove from heat, pour into large measuring cup, and cool for 3 minutes.

While caramel is cooling, place 1 cake layer on a plate. Sprinkle half the pecans and half the chocolate chips over cake, leaving a 1/4" border. Pour caramel, approximately one-fourth of it, over pecans and chips.

Place 1 cake layer on top, then place remaining pecans and chips on top and pour remaining caramel over top.