1 box German chocolate cake mix
1 stick butter
1 1/2 c. water
1/2 c. oil
1/2 can Eagle Brand milk
1 bag Kraft caramels
Chopped pecans

Prepare cake mix, pour 1/2 batter in greased and floured pan. Bake in preheated oven at 350 degrees for 20-25 minutes.

Mix and melt 1 pound bag of Kraft caramels, 1 can Eagle Brand milk and spread over the baked layer. Sprinkle generously with chopped pecans. Cover with remaining batter and bake 20-25 minutes.

FROSTING:

1 stick butter
5 tsp. cocoa
6 tsp. evaporated milk
1 box powdered sugar
1 tsp. vanilla

Melt butter, cocoa and evaporated milk. Remove from heat and add powdered sugar and vanilla. Spread on cool cake.