1 pkg. German chocolate cake mix
1 can sweetened condensed milk
1 (13 oz.) jar caramel ice cream topping
1 (8 oz.) container Cool Whip
1/4 c. pecans, chopped

Bake cake as directed in 9 x 13 inch pan. While still warm, poke holes in cake with wooden spoon handle, about 1 to 2 inches apart. Spread milk over cake. Spoon on caramel topping. Refrigerate cake. When cool, spread on container of Cool Whip and sprinkle with 1/4 cup chopped pecans. Store in refrigerator.