1 box German chocolate cake
2 sticks butter, soft
1 can Eagle Brand condensed milk
1 lb. caramels
1 c. nuts

Make cake as directed on box. Split batter in half. Set half aside. To other half add 1 stick of butter and half can of milk. Pour into 13 x 9 inch greased pan. Bake at 350 degrees for 20 to 25 minutes. While cake is baking, melt caramels, 1 stick butter and half can of milk. Pour caramel mixture on top of hot cake. Then pour other half of cake mix on top of caramel mixture. Sprinkle with one cup of nuts. Bake for about 20 to 25 minutes more at 350 degrees.