1 box German chocolate cake mix
1 can Eagle Brand milk
2 sticks Parkay butter
1 cup chopped nuts
1 pkg. Kraft caramels

Mix cake according to directions on box. Reserve 2 cups of cake batter. In remaining batter add 1 stick of melted butter and 1/2 can of Eagle Brand milk. Pour mixture into a large oblong cake pan.

Bake 25 minutes. Put caramels and the other stick of butter and the rest of the Eagle Brand milk in double boiler and melt. Add nuts and pour over cake that has been cooked. Then pour remaining 2 cups of batter over caramel mixture and return to oven to finish baking.

Icing:

1 stick butter
4 tbsp. cocoa
6 tbsp. buttermilk
1 tsp. vanilla
1 box confectioners sugar
1 cup nuts chopped

Bring butter, cocoa, buttermilk and vanilla to boil. Add sugar and nuts. Pour over cake while hot.