1 (14 oz) pkg. caramels
1/2 c. butter
1 (14 oz.) can sweetened condensed milk (not evaporated milk)
1 (18 1/4 or 18 1/2) pkg. chocolate cake mix
1 c. coarsely chopped pecans

Preheat oven to 350 degrees. In heavy saucepan, over low heat melt caramels and butter. Remove from heat; add sweetened condensed milk. Mix well. Prepare cake mix according to package directions. Pour 2 cups batter into greased 13 x 9 baking pan. Bake 15 minutes. Spread caramel mixture evenly over cake; spread remaining cake batter over caramel mixture. Top with nuts. Return to oven; bake 30-35 minutes or until cake springs back when lightly touched. Cool. I frost it with chocolate frosting before putting the nuts on it.