1 German choc. pudding cake mix
1 bag caramels
2 sticks butter, melted separately
1 can Eagle Brand milk
1 c. broken pecan pieces

Preheat oven to 300 degrees. Grease and flour 13 x 9 inch pan. Mix cake according to box. Divide in half. Mix one-half cake mix with one-half can of Eagle milk, and 1 stick melted butter. Pour into prepared cake pan. Bake for 30 minutes or until done. Melt caramels with other stick butter; beat. Pour over hot cake and spread. Sprinkle with nuts. Pour remaining cake batter over top of this and spread. Bake for 30 minutes or until done. May frost.