1 (2 layer size) pkg. German Chocolate cake mix
1 1/3 c. water
1/2 c. plus 2 tbsp. evaporated milk
1 (12 oz.) pkg. semi-sweet chocolate chips
3 eggs
3/4 c. (1 1/2 sticks) butter
1 (14 oz.) pkg. caramels
1 c. chopped pecans
Whipped cream or whipped topping

Combine cake mix, water, eggs and butter; blend until smooth. Pour half of the batter into a greased and floured 9 x 13 inch pan. Bake 15 minutes at 350 degrees. Melt caramels with milk over low heat. Pour over cake when it is removed from oven. (Do not spread it all the way to the edges.) Sprinkle chocolate chips and nuts over caramel mixture. Pour remaining batter on top and bake 30 minutes at 350 degrees. Cool and top with whipped topping.