1 box chocolate cake mix, prepared

Put 1/2 the batter in a 13 x 9 cake pan. Bake until slightly firm, set aside.

Then take:

1 pkg. (1 lb.) caramels
1 can Eagle Brand milk
1 stick butter
Chopped pecans

Melt together, pour over cake, sprinkle generously with the pecans, then pour the rest of the batter over caramel mixture and bake. Bake at 350 degrees for 25 to 30 minutes longer.

FROSTING:

Melt in a small saucepan:

1 stick butter
3 tbsp. cocoa
6 tbsp. evaporated milk

Remove from heat and add:

1 box powdered sugar
1 tsp. vanilla

Spread over cooled cake.