1 box German chocolate cake mix
1 c. water
3 eggs
1/2 c. oil
1/2 c. chopped pecans
1 stick butter
1 pkg. Kraft caramels
1 c. Eagle Brand milk

Mix and pour 1/2 the batter in a 9 x 13 inch pan (greased and floured). Bake at 325 degrees for 15 to 20 minutes. Melt 1 package of Kraft caramels with 1/2 can of Eagle Brand milk. Add 1/2 cup chopped pecans. Spread over partially baked cake. Pour remaining batter over the caramel mixture and bake 40 to 45 minutes at 325 degrees. Frost with chocolate frosting.

FROSTING:

Melt together: 3 tbsp. milk 2 tbsp. cocoa 1 3/4 c. powdered sugar 1/2 c. pecans 1 tsp. vanilla