Caramel Fudge Cake - cooking recipe

Ingredients

1 (18 or 18-1/2 oz.) package chocolate cake mix
1 (14 oz.) package caramels, unwrapped
1/2 c. margarine or butter
1 (14 oz.) can Eagle Brand milk or Eagle Brand low fat sweetened condensed milk (not evaporated milk)
1 c. coarsely chopped young pecans

Preparation

Preheat oven to 350\u00b0. Prepare cake mix as package directs. Pour 2 c. batter into greased 13 x 9 in. baking pan, bake 15 minutes. Meanwhile, in heavy saucepan, over low heat, melt caramels and margarine with Eagle Brand milk, stirring until smooth. Spread evenly over cake, spread remaining cake batter over caramel mixture. Top with pecans. Return to oven; bake 30 to 35 minutes longer or until cake springs back when lightly touched. Cool. Garnish as desired.