1 18z. pkg. Chocolate cake mix
1 14oz pkg caramels, unwrapped
½ cup margarine
1 14oz can Eagle® sweetened condensed milk
1 cup coarsely chopped pecans
Prepare cake mix as directed on package. Pour 2 cups of batter into greased 13 x 9” glass baking pan; bake at 350° for 15 minutes.
Meanwhile in heavy saucepan, over low heat, melt caramels and margarine.
Remove from heat; add sweetened condensed milk. Mix well. Spread caramel
mixture evenly over cake; spread remaining cake batter over the caramel
mixture. Top with pecans.
Return to oven. Bake at 350° for 30 to 35 minutes longer or until cake springs back when lightly touched. Cool completely. Garnish as desired.
10 to 12 servings
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