In large mixer bowl combine all ingredients (except topping). Beat until

blended. Pour into greased and floured 9-inch springform pan.

Bake at 350 F for 1 hour or until toothpick inserted in center comes out

clean. Cool 10 minutes; remove from pan.

Microwave caramels with milk until melted; stir until smooth. With small

wooden spoon handle, poke holes into cake.

Pour in filling and garnish with chopped roasted pecans.

Yield: 1 cake