Step 1

Preheat oven to 325 degrees. Grease a 10" tube pan or bundt pan very thoroughly.

Step 2

In a small sauce pan, combine candy bars, butter and nuts and heat over low heat, stirring occasionally until the mixture is completed melted and comes to a low boil. Set aside.

Step 3

In an electric mixer, cream shortening and sugar together. Beat for about 4-5 minutes until creamy and airy.

Step 4

Add eggs one at a time, beating well after each.

Step 5

Combine buttermilk and vanilla.

Step 6

Combine flour and baking soda.

Step 7

Add buttermilk mixture and flour mixture alternately to creamed mixture, mixing until well incorporated.

Step 8

Stir in melted caramel candy mixture.

Step 9

Pour into prepared pan and bake for 1-1/2 hours. Check after 45 minutes to make sure top is not getting too brown. If it is, cover it with foil.

Step 10

Remove from oven and let cool completely before inverting.

Step 11

In a microwave-safe measuring cup or bowl, combine chopped unsweetened chocolate and butter. Melt in 30-second increments, stirring in-between, until melted and smooth.

Step 12

Remove from heat and stir in vanilla extract.

Step 13

Alternately add confectioners sugar and water, stirring well. Add as much water as needed to make the chocolate just thin enough to drizzle. You don't want it too watery so keep it slightly on the thick side.

Step 14

Drizzle over cooled cake and allow to set. You can also serve it as is or sift powdered sugar over the top.