1 (18 1/4 or 18 1/2 oz.) pkg. chocolate cake mix
1 (14 oz.) pkg. caramels, unwrapped
1/2 c. butter
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
1 c. chopped pecans

Preheat oven to 350 degrees. Prepare cake mix as package directions. Pour 2 cups batter into greased 9x13 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; bake 30 to 35 minutes longer or until cake springs back when lightly touched. Cool. Garnish as desired.