1 (18 1/4 or 18 1/2 oz.) pkg. chocolate cake mix
1 (14 oz.) pkg. caramels
1/2 c. butter
1 (14 oz.) can Eagle Brand
1 c. coarsely chopped pecans

Preheat oven to 350 degrees. Prepare cake batter as package directs. Pour 2 cups batter into greased 13x9 inch baking pan; bake 15 minutes.

In heavy saucepan, over low heat, melt caramels and butter. Remove from heat; add Eagle Brand milk. Mix well. Spread caramel over cake; sprinkle remaining cake batter over caramel. Top with nuts. Bake 30 minutes or until cake springs back when lightly touched. Cool.

Shady Oaks Elem.