1 (18 1/2 oz.) pkg. chocolate cake mix
1 (14 oz.) pkg. Kraft caramels, unwrapped
1/2 c. butter
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated)
1 c. coarsely chopped pecans

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