1 chocolate devil food cake mix (made as on box)
1 can chocolate frosting
1 jar caramel sauce (Mrs. Richardson's is best because it is thicker)
1 pkg. crushed pecans

Bake cake in two 8 inch layer pans.

1st Layer: Frost with chocolate frosting. Make higher on edges so it will hold caramel. Spread 1/2 jar of caramel in center. Sprinkle with 1/2 of pecans.

Put 2nd layer on. Frost whole cake. Make frosting higher on edges so it will hold caramel center and drizzle with caramel. Sprinkle with rest of pecans.

You could use a 13x9 inch pan and frost in pan, making frosting higher on edges to hold caramel in center, and spread with crushed pecans.