1 chocolate cake mix (prepare according to box directions)
1 1/2 (14 oz.) bags Kraft caramels
1 stick butter
1/2 can Eagle Brand milk (sweetened condensed)
6 oz. chocolate chips
3/4 c. chopped pecans

Pour 1/2 of the prepared mix in a greased 13x9x2 inch pan. Bake 10 to 15 minutes in a 350 degree oven that has been preheated. While cake is cooling, in a double boiler, melt together caramels, butter and Eagle Brand milk. Stirring until creamy. Pour over the cooled cake. Spoon the remaining cake batter over the caramel; top with chocolate chips and pecans. Bake for 10 to 15 minutes more.