German Chocolate Caramel Cake - cooking recipe

Ingredients

1 pkg. German chocolate cake mix
1 can Eagle Brand sweetened condensed milk
1 (12.25 oz.) jar caramel ice cream topping
1 small container Cool Whip
1/4 c. chopped pecans

Preparation

Bake the cake as directed in a 9 x 13-inch pan. While still warm, poke holes with a wooden spoon handle about every 1 to 2-inches apart. Pour and spread on sweetened condensed milk. Spoon on caramel ice cream topping. When cool, spread on container of Cool Whip and sprinkle with 1/4 cup chopped pecans.