Chocolate Caramel Cake - cooking recipe

Ingredients

1 pkg. chocolate cake mix
30 caramels
1 can Eagle Brand milk
1 envelope Dream Whip
1 (8 oz.) Cool Whip

Preparation

Melt caramels in milk in double boiler.
Mix cake as directed on package.
Put 1/2 of batter in greased 9 x 13-inch pan.
Bake at 350\u00b0 for 15 to 20 minutes.
Pour caramel mixture over first layer.
Pour rest of batter on top.
Bake for 15 minutes or until done.
Cool and frost with Dream Whip and Cool Whip.
Blend and spread on cake.
Cover and refrigerate.