1 German chocolate cake mix
2 sticks butter
1 can Eagle Brand condensed milk
1 (14 oz.) bag Kraft caramels
2 c. chopped pecans

Mix cake mix according to directions on box. Divide in half. To first half add 1 stick softened butter and 1/2 of Eagle Brand milk. Mix well and put in well greased and floured 10 x 14 aluminum cake pan. Bake at 350 degrees for 25 minutes. While cake is baking, melt 1 stick of butter and caramels in pan over low heat (or in microwave oven). When melted, mix in rest of Eagle Brand and the pecans. Remove cake from oven and immediately spread caramel nut mixture over top. Spread rest of cake mix on top and bake at 350 degrees for 25 minutes. Cool before cutting.