Chocolate Caramel Cake - cooking recipe

Ingredients

1 pkg. Swiss Miss cake mix
1 can Eagle Brand sweetened milk (not evaporated)
30 light caramels, unwrapped
1 pkg. Dream Whip (dry)
1 (8 oz.) Cool Whip

Preparation

Grease a 9 x 13-inch pan.
Mix cake according to directions on box.
Pour half of mix in bottom of pan and bake at 350\u00b0 for 15 minutes.
In a double boiler, melt caramels with sweetened milk thoroughly.
When cake is done and caramels are melted, pour over cake, not touching sides of pan.
Pour rest of batter over caramel mixture and finish baking.
When cake has cooled, mix dry package of Dream Whip and Cool Whip (thawed) together and pour over top.