Easy Caramel Cake
1 chocolate cake mix
4 Tbsp butter, softened
1 1/2 cups water
1/2 cup oil
1 can sweetened condensed milk
1/2 tsp vanilla
1 pound bag caramels, unwrapped
1/2 to 1 cup finely chopped toasted pecans
Mix cake mix, butter, water, oil, 1/2 can sweetened condensed milk, and vanilla. Pour half of the batter into a greased and floured 13X9X2-inch baking pan. Bake in a preheated 350° oven for 20 to 25 minutes.
In a saucepan over low heat, combine caramels and 1/2 can Eagle Brand Milk til melted and blended.
Spread 1/2 over the baked cake layer. Cover with remaining cake batter. Bake another 25 to 30 minutes longer. Remove from oven and spread the other 1/2 of caramel sauce and sprinkle pecans over caramel.