1 box chocolate cake mix
1 (14 oz.) pkg. caramels unwrapped
1/2 c. butter
1 (14 oz.) can Eagle Brand milk (not evaporated)
1 c. chopped nuts

Preheat oven to 350 degrees. Prepare cake mix as directed. Pour 2 cups of batter into greased and floured 13 x 9 inch baking pan. Bake 15 minutes. Meanwhile, in saucepan, over low heat, melt caramels with butter and sweetened condensed milk, stirring until smooth. Spread evenly over cake; spread remaining cake batter over caramel mixture. Top with nuts. Return to oven; bake 30-35 minutes longer or until cake springs back when lightly touched.