1 box chocolate cake mix
1 (14 oz.) pkg. caramels
1/2 c. butter
1 (14 oz.) can Eagle Brand milk
1 c. chopped pecans

Preheat oven to 350°F. Prepare cake mix according to package directions. Pour 2 cups batter into greased 13 x 9 pan; bake 15 minutes. In medium saucepan over low heat, melt caramels and butter with Eagle Brand milk, stirring until smooth. Spread evenly over cake; spread remaining cake batter over caramel mixture. Top with pecans. Return to oven; bake 30 to 35 minutes longer, until cake springs back when lightly touched. Serve warm with vanilla ice cream.