Chocolate Caramel Pecan Cake

Filling:
1 package (14 oz.) caramels (about 75)
1 can sweetened condensed milk (Eagle Brand, 300ml)
1/2 cup butter

Cake:
2/3 cup butter
4 squares unsweetened chocolate
1 1/2 cups water
2 cups sugar
2 eggs
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla
1 1/2 cups coarsely chopped pecans

Filling:
Preheat oven to 350 degrees F. Unwrap caramels and combine in a saucepan with sweetened condensed milk and butter.

Cook and stir over medium heat until melted and smooth. Remove from heat and set aside.

Cake:
Melt butter and chocolate together, either on the stove or in the microwave.

Add the water, sugar, eggs, flour, salt, baking soda and vanilla. Beat until smooth and creamy.

Spread half of the cake batter into a greased 9 by 13 inch pan. Bake for 15 minutes, until the centre is set. Remove from oven.

Spread filling evenly over the cake. Spread the remaining cake batter over the filling. Sprinkle the nuts over the top.

Return to the oven and bake 40 minutes, until cake springs back when touched. Cool completely before cutting.