Ingredients
1 German chocolate cake mix (2-layer size)
4 ounces butter (or margarine, softened)
1 1/2 cups water
1/2 cup vegetable oil
1 can sweeten condensed milk (divided)
1 pound caramels (unwrapped)
1/2 to 1 cup pecans (chopped)
For the Frosting:
4 ounces butter
3 tablespoons cocoa
6 tablespoons evaporated milk
1 box (1 pound) confectioners' sugar
1 teaspoon vanilla extract
Preparations
The Cake
Heat the oven to 350° F (180° C/Gas 4).
Butter and flour a 13-by-9-by-2-inch baking pan.
In a bowl combine the cake mix, butter, water, oil, and 1/2 can of the sweetened condensed milk. Beat until well blended.
Divide the batter; pour half (roughly 2 to 2 1/2 cups) of the batter into another bowl and set aside.
Pour the remaining half of the batter into the prepared baking pan. Bake in the preheated oven for 20 minutes.
Meanwhile, in a saucepan over low heat, combine caramels and the remaining half of the can of sweetened condensed milk. Heat while stirring until the caramels are melted and the mixture is smooth. Don't let the bottom scorch.
When the cake comes out of the oven, carefully spread the caramel mixture over the baked cake layer.
Sprinkle the caramel generously with chopped pecans.
Spoon the remaining reserved batter evenly over the caramel and pecan layer and spread gently to cover.
Return the cake to the oven and bake for about 30 minutes longer.
Remove the cake from the oven and place it on a rack. Let it cool completely before frosting.
The Frosting
Combine butter, cocoa, and evaporated milk in a small saucepan. Heat, stirring until the butter has melted and the mixture is well blended.
Remove from heat and add confectioners' sugar and vanilla; blend well.
Spread the frosting over the cooled cake.
