MICROWAVING CAKES: Cooking your desserts at 70% power in the microwave is like cooking in your oven at 325 to 375 degrees.

Shielding or using a magic glass in the middle, will help to eliminate those raw spots in the middle. To shield, cut a piece of foil 1" wide, the shape of a donut, make sure foil does not hang over edge of pan, microwaves will bounce off foil into middle of cake cooking the middle.

28 vanilla caramels
1 (15 oz.) can sweetened condensed milk
2 tbsp. butter
1 (18 oz.) pkg. chocolate cake mix
1 c. water
3 eggs
1 c. pecans, finely chopped

Combine caramels, milk and 1 tablespoon butter in 2 quart casserole. Microwave for 4 minutes at 100% power, stirring once. Combine cake mix, water, eggs and remaining 1 tablespoons butter in large mixing bowl. Beat well according to directions. Line two (9") quiche pans for the microwave with wax paper. Do not trim paper. Spread 1/2 of the batter in the 2 pans on top of the wax paper. Top each with 1/2 of the caramel mixture and sprinkle with the pecans. Spread remaining batter over pecan layer.

Microwave 100% power each separately, 6 to 8 minutes. Shield after 3 to 4 minutes. Rotate when you shield. Cool 10 minutes and then invert cake onto serving dish. Pull off paper and cut into serving pieces. 12 to 16 servings. No paper necessary if you plan to leave cake in pan to serve.