1 (14 oz.) pkg. Kraft caramel candies
1/2 c. evaporated milk
1 (2 layer size) pkg. German chocolate cake mix (Super Moist, pudding included)
1 1/3 c. water
3/4 c. softened butter
3 eggs
1 c. pecans, chopped slightly or broken
1 c. semi-sweet chocolate chips

Melt caramels with milk in top of double boiler. (Do this before mixing cake as it will take a while to unwrap and melt caramels.)

Combine cake mix with water, butter and eggs in large mixer bowl and blend on low speed 30 seconds, then at medium speed 2 minutes. Pour half the batter in greased 13x9 inch pan and bake at 350 degrees 10 minutes or until cake puffs up and is gooey.

Pour caramel-milk mixture over partially-baked layer to within 1/2 inch of edge. Sprinkle nuts and chocolate chips evenly over caramel. Pour remaining batter over all and bake at 350 degrees 25-30 minutes until top springs back when touched lightly. Cool in pan and cut into squares. Top with ice cream or whipped topping.