1 lb. 2 1/2 oz. pkg. German chocolate cake mix
14 oz. can sweetened condensed milk
1/2 c. oil
1/2 c. butter, softened
1 1/2 c. water
Caramels
Chopped pecans

Combine chocolate cake mix, butter, water, oil and 1/2 can of sweetened condensed milk in mixing bowl. Mix well. Pour half of the batter into greased 13 x 9 inch baking pan. Bake at 350 degrees for 20 to 25 minutes. While this is cooking, melt 1 pound package of caramels with remaining 1/2 can of sweetened milk over low heat until smooth. Spread over cake layer. Sprinkle generously with chopped pecans. Cover with remaining cake batter. Return to oven and bake 25 to 35 minutes longer or until cake tests done. Spread with frosting.

FROSTING:

1/2 c. butter
3 tbsp. cocoa
6 tbsp. evaporated milk
1 box powdered sugar, sifted
1 tsp. vanilla

Combine butter, cocoa and evaporated milk in small sauce pan; melt over low heat. Remove from heat and beat in powdered sugar and vanilla until smooth. Spread immediately.