The recipe calls for 1 pound of caramels however there are only 14 ounce in a bag so you need to use 1 bag plus 8 more caramels or a total of 55 caramels. Yes, I counted them and weighed them.

The first thing that you need to do is to peel all of those dumb caramels and I usually do that the night before and leave them in an air-tight bag. 1 stick butter 1 1/2 c. water 1 1/2 c. oil 1 can Eagle Brand milk 1 lb. caramels (see above reference) Some pecans

Combine and mix well the butter, water, oil, and 1/2 the can of Eagle Brand milk. Pour 1/2 of the batter on a greased and floured 13 x 9 x 2 inch baking dish. Bake at 350 degrees for 20 to 25 minutes.

Melt together the caramels and the other 1/2 can of Eagle Brand milk; spread over the baked cake (while hot) and sprinkle with the pecans. (I melt the caramels and the Eagle Brand milk in the microwave and completely cover the caramel with big chunks of pecan.

Next, pour all of the remaining batter over the cake and bake for an additional 25 to 35 minutes.

FROSTING FOR ABOVE CAKE:

In a saucepan, melt together: 3 tbsp. cocoa 3 tbsp. evaporated milk

Remove from pan and add: 1 1/2 tsp. vanilla

Spread on cool cake.