1 pkg. (18 1/4 or 18 1/2 oz.) chocolate cake mix
1 pkg. (14 oz.) caramels
1/2 c. butter
1 can (14 oz.) Eagle Brand Sweetened Condensed Milk (Not Evap. milk)
1 c. pecans, coarsely chopped

Preheat oven to 350 degrees. Prepare cake mix as package directs. Pour 2 cups batter into greased 13 x 9 inch baking pan; bake 15 minutes. In heavy saucepan, over low heat, melt caramels and butter. Remove from heat; add sweetened condensed milk. Mix well. Spread caramel over cake; spread remaining cake batter over caramel. Top with nuts. Bake 30 minutes or until cake springs back when lightly touched. Cool.