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In a mixing bowl, beat eggs, sugar, oil and milk. Combine the flour, cocoa, baking powder and salt; gradually add to egg mixture and mix well. Stir in vanilla. Transfer to a Pam sprayed 8-inch square baking pan. Bake at 350 degrees for 30-35 minutes or until a toothpick comes out clean. Cool a on wire rack. In a heavy saucepan, combine caramels and water. Cook and stir over low heat until smooth. Add pecans. Cool slightly. Cut the cake into squares; drizzle with warm caramel sauce. Top with whipped cream and pecans if desired.
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