1 box German chocolate pudding cake
1 can Eagle Brand milk
1 (14 oz.) bag Kraft caramels
2 sticks butter
1 1/2 c. chopped (coarsely) pecans

Mix cake as directed on box and divide into 2 parts. Stir in 1 stick melted butter and 1/2 of Eagle brand milk into 1/2 of cake batter. Pour this into 9x13 pan. Bake 20 minutes at 350 degrees.

Melt caramels and 1 stick butter and remaining half of Eagle Brand milk. Pour this on baked cake. Put nuts on top (1 cup). Pour remaining cake on top. Put 1/2 cup pecans on top. Bake 20 minutes until done.