1 (18 1/4 or 18 1/2 oz.) pkg. chocolate cake mix
1 (14 oz.) pkg. caramels
1/4 c. butter
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
1 c. coarsely chopped pecans

Preheat oven to 350 degrees. Prepare cake mix as package directs. Pour 2 cups batter into greased 9x13 inch baking pan. Bake 15 minutes.

In heavy saucepan, over low heat, melt caramels and butter. Remove from heat; add sweetened condensed milk. Mix well. Spread caramel over cake, spread remaining batter over caramel. Top with nuts. Bake 30 minutes or until cake springs back when lightly touched. Cool. Makes 1 (9x13 inch) cake.