German chocolate cake mix
1 lb. Kraft caramels
1/2 can Eagle Brand milk
1 c. chopped pecans

Prepare cake mix. Pour half the batter into prepared 9 x 13 inch pan and bake 20 minutes at 350 degrees. While cake is cooking melt caramels and milk over low heat. Stir constantly until smooth. Pour over cake. Then sprinkle with pecans. Then pour the rest of cake batter over pecans and caramels, return to oven and bake for 20 minutes. Remove and cool.

ICING:

1 stick butter
6 tbsp. evaporated milk
1 tsp. vanilla
1 lb. box sifted powdered sugar
3 tbsp. cocoa

Mix dry ingredients together. Then on low heat, melt butter, milk and vanilla stirring until smooth. Add dry ingredients and stir until smooth; spread over cake.