This recipe is from Shirley McNevich's Mom's Best Recipes Vol 4. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
1 box Duncan Hines chocolate cake mix
1 - 14oz. bag Kraft caramels (unwrapped)
1/2 cup butter
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 cup chopped pecans
In a mixer, prepare cake mix according to box directions. Grease a 9 x 13 cake pan. Pour 2 cups of the cake batter into the greased cake pan. Bake at 350 degrees for 15 minutes. While baking, use a saucepan over low heat--add the caramels, butter and condensed milk. Cook and stir until smooth. Remove cake from oven after the 15 minutes and spread the melted caramel mixture over the top of the cake. Spread the rest of the cake batter over the caramel mixture. Sprinkle the chopped pecans on top of cake. Bake at 350 degrees for 30-35 minutes or until you can get the cake to spring back when you lightly touch it with your finger.