1 chocolate cake mix, follow pkg. instructions
1 can Eagle Brand milk
1/2 jar butterscotch or caramel topping
8 oz. Cool Whip
1/3 c. pecans

Mix and bake cake according to package directions. Bake in a 9x13 inch pan.

Ten minutes after removing from the oven, poke holes in the cake with fork or chop stick. Pour Eagle Brand milk over warm cake. Then add butterscotch caramel topping.

When absorbed, cover with Cool Whip and sprinkle with nuts. Refrigerate.