*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Heat oven to 350 F. Grease bottom only of 8-inch square baking pan.
In small bowl, stir together sugar, flour, cocoa, baking powder and salt. Add oil, milk, eggs and vanilla; beat until smooth. Pour batter into prepared pan.
Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
Remove wrappers from caramels. In small saucepan, combine caramels and water. Cook over low heat, stirring occasionally, until smooth and well blended. Stir in pecans; cool until thickened slightly. Cut cake into squares; serve with warm caramel nut sauce and sweetened whipped cream, if desired. 9 servings.