1 (18 1/2 oz.) pkg. German chocolate cake mix
1/2 c. butter, softened
1 1/2 c. water
1/2 c. cooking oil
1 (14 oz.) can condensed milk, divided
1 (16 oz.) bag caramels
1 c. chopped pecans

Combine cake mix, butter, water and oil; mix well. Add half condensed milk and blend. Pour half batter in greased 13 x 9 inch pan. Bake at 350 degrees for 20-25 minutes.

Melt and blend caramels and remaining milk. Spread over baked cake and sprinkle with pecans. Pour remaining cake batter over caramel. Bake at 350 degrees for 25-35 minutes. Let cool and frost.

ICING:

1/2 c. butter
3 tbsp. cocoa
6 tbsp. evaporated milk
1 (1 lb.) box confectioners' sugar
1 tsp. vanilla

Combine in saucepan butter, cocoa and milk. Blend. Add sugar and vanilla. Blend thoroughly.