1 pkg. Duncan Hines caramel cake mix
1/4 c. butter (firm)
1 c. brown sugar, packed
3/4 c. walnuts (black) or pecans, chopped
3 eggs
1 1/2 c. sour cream

Heat oven to 350°F. Measure 2/3 cup of cake mix (dry mix) into small bowl. Cut in the butter. Mix in brown sugar and nuts. Set aside. Beat eggs lightly with a fork; stir in sour cream. Blend in remaining cake mix (dry mix), scraping bowl often. (Batter will be thick and slightly lumpy.) Pour half the batter into greased and floured oblong pan, 13 x 9 x 2-inches. Sprinkle half the topping over batter. Spoon and gently spread remaining batter into pan; top with remaining topping mixture.

Bake 40 to 45 minutes.

Note: If you can't find the caramel cake, substitute a yellow cake mix but it isn't as good.