1 (18 oz.) pkg. chocolate cake mix
1 (14 oz.) pkg. caramels
1/2 c. butter
1 (14 oz.) can Eagle sweetened condensed milk
1 c. coarsely chopped pecans

Prepare cake mix according to package directions. Pour 2 cups batter into greased 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. In heavy large sauce pan, over low heat, melt butter. Remove from heat; add condensed milk; mix well. Spread caramels over cake. Spread remaining cake batter over caramel. Top with nuts; bake 30 minutes or until cake springs back when touched. Cool and cut in bars.