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

Preheat oven to 350°F. Prepare cake mix as directed. Pour 2 cups batter into greased 13 x 9-inch baking pan; bake 15 minutes. Meanwhile, in heavy saucepan, over low heat, melt caramels and butter with sweetened condensed milk, stirring until smooth. Spread evenly over cake; spread remaining cake batter over caramel mixture. Top with nuts. Return to oven and bake 30 to 35 minutes longer or until cake springs back when lightly touched. Cool.