1    Pkg chocolate cake mix
(18 1/4 or 18 1/2oz)
1    Can Eagle Brand condensed
Milk (not evaporated!)
1/2 c  Margarine or butter
1 pk Carmels (14oz)
1 c  Coarsely chopped pecans

Reheat oven to 350 degrees. Prepare cake mix as pkg directs. pour 2 cups
batter into greased 13×9-inch baking pan; bake 15 minutes. in heavy
saucepan, over low heat, melt caramels and margarine. Remove from heat; add
condensed milk. Mix well. Spread carmel over cake; spread remaining cake
batter over carmel. Top with nuts. Bake 30 minutes or until cake springs
back when lightly touched. Cool.