1 box German chocolate cake mix
1/2 c. butter
1 c. oil
1 c. water
3 eggs
1 can sweetened condensed milk
1 (14 oz.) pkg. caramels
1 c. chopped pecans

Cut butter into cake mix. Add water, oil and eggs and 1/2 can sweetened condensed milk. Pour half of dough into greased and floured 9 x 13 inch pan. bake at 350 degrees for 30 minutes. Check after 20 minutes. While cake is baking, melt caramels and add remaining sweetened condensed milk in top of double boiler. Stir until caramels and milk are mixed well. Stir in pecans. Spread over hot cake. Pour remaining cake batter over caramel mixture. Return to oven and bake for 30 minutes at 350 degrees. Leave oven in pan and frost.

FROSTING:

2 c. sugar
1/4 c. Karo syrup
1 stick butter
1/2 c. milk
1/2 c. cocoa
1 tsp. vanilla

Bring ingredients to a good boil and let boil 2 minutes. Remove from heat and add vanilla. Allow to cool a few minutes, then beat to spreading consistency. Spread over cake in pan. Cut in squares. Delicious!