2 c. graham cracker crumbs
1 pkg. chocolate cake mix
3/4 c. brown sugar, packed
1 1/4 tsp. cinnamon
3 eggs
3/4 c. chopped nuts
3/4 c. butter, melted
1 c. water
1/4 c. salad oil

Heat oven to 350 degrees. Grease and flour 12 cup Bundt pan. Mix crumbs, nuts, brown sugar, cinnamon and butter (reserve). Blend cake mix, water, oil and eggs. Beat 4 minutes on medium speed. Spread 1/3 of batter in pan, sprinkle with 1/2 reserved mixture. Repeat using second 1/3 of butter, remaining reserved mixture and last 1/3 of batter. Bake 50-55 minutes. Cool 10 minutes and remove from pan. Cool completely. Spread with Caramel Glaze.

CARAMEL GLAZE:

3 tbsp. butter
1/3 c. brown sugar, packed
3/4 c. confectioners' sugar
2 tbsp. milk

Stir together butter, brown sugar and milk in saucepan. Heat to boiling. Boil and stir 1 minute. Cool to lukewarm. Stir in powdered sugar and enough water to reach proper consistency. Drizzle over cake.