1 pkg. Kraft caramels
1 can Eagle brand milk
1 c. chopped pecans
1 German chocolate cake mix
3 eggs
1/2 c. oil
1 cube butter, melted
1 c. water

Heat oven to 350 degrees. In double boiler melt caramels with 1/2 can of Eagle Brand milk; keep hot and add 1 cup chopped pecans. Set aside. Keep warm.

Mix cake mix, eggs, water, oil, melted butter, and remaining Eagle Brand milk. Spread 1/2 of batter in a greased 9 x 13 Pyrex pan. Bake 10-15 minutes or until done (do not over bake). Remove cake form oven and spread caramel and pecan mixture over baked layer. Top with remaining batter and bake another 20-30 minutes. Test for doneness. Cool completely before icing.

ICING:

1 cube butter
3 tbsp. cocoa
7 tbsp. coca cola (do not use diet coke)
1 c. chopped pecans

Bring to a boil and pour over 1 pound of powdered sugar. Beat until creamy. Add 1 teaspoon vanilla and 1 cup chopped pecans.