1 box strawberry cake mix
1 stick butter
1 lb. caramel kisses
1 sm. can evaporated milk
2 c. chopped pecans

Mix cake as directed on package, set aside. Melt butter and caramels together over low heat, when dissolved add milk and blend well.

Pour 1/2 of cake batter into greased 9 x 13 inch pan. Bake 15-20 minutes at 350 degrees. Remove from oven.

Pour caramel mixture over cake. Sprinkle with nuts. Pour the rest of the batter over the mixture and return to oven to another 20 minutes. Do not overcook. Cool cake. Top with creamy caramel frosting.

CREAMY CARAMEL FROSTING:

2 1/2 c. sugar
1 egg, beaten
3/4 c. milk
1 stick butter
1 tsp. vanilla

Mix egg, butter, 2 cups sugar, and milk in saucepan and cook over low heat until butter melts; turn heat up slightly bring to boiling. Brown remaining 1/2 cup sugar in heavy skillet on low or medium heat until brown and liquid (about the color of dark honey). Add quickly to the above mixture, and keep cooking to the soft ball stage. Remove from heat. Let cool slightly, add vanilla. Beat until it reaches spreading consistency. Add a drop or two of milk if it gets too thick.