1 pk Devils’ food cake mix
1/2 c Cooking oil
1/2 c Butter; melted
1 1/2 c Water
1 lb Caramels
14 oz Condensed milk (divided)
1 c Pecans; chopped
Frosting: 1/2 c Butter
1/2 c Evaporated milk
1/3 c Cocoa
16 oz Confectioners’ sugar
1 ts Vanilla
Combine cake mix, oil, melted butter, water and half of the condensed milk until well blended. Pour half of the mixture into a greased 9 x 13 pan. Bake at 350F for 30 minutes. In double boiler, melt caramels with remaining half of condensed milk. (takes about 15-20 minutes). Pour over warm cake layer. Sprinkle with chopped pecans. Pour remaining batter on top. Bake 30 minutes or until top springs back. FROSTING: Bring butter, evaporated milk and cocoa to a boil. Add confectioners’ sugar and vanilla. Beat until smooth. Spread on cake. OPTIONAL: Decorate cake with whole pecans. —–