1 box German chocolate cake, prepare & set aside
2 sticks butter
1 can Eagle Brand
1 (14 oz.) vanilla caramels
1 c. chopped walnuts or pecans

Melt 1 stick butter. Add 1/2 can Eagle Brand and 1/2 prepared mix. Pour into 13 x 9 inch pan. Bake at 350 degrees for 20 to 25 minutes.

While baking, melt caramels, other 1/2 can of Eagle Brand and 1 stick butter over low heat. Pour over cake as soon as it is out of the oven. Sprinkle nuts on caramel layer. Pour other 1/2 of cake mix over the caramel layer. Bake 20 to 25 minutes more. Serve plain, frosted or with ice cream.