14 oz. caramels (about 50 Kraft)
1/3 c. evaporated milk
1 German chocolate or dark chocolate cake mix
3/4 c. butter
1/3 c. evaporated milk
1 c. chocolate chips
1 c. chopped nuts

Melt caramels and 1/3 cup evaporated milk slowly on stove or in microwave. Set aside. Combine dry cake mix, butter, 1/3 cup evaporated milk and nuts. Pour 1/2 batter into greased 9 x 13 inch pan. Bake at 350 degrees for 10 minutes. Pour caramel/milk mixture onto baked cake, spreading no closer than 1/2 inch from edge of pan. Sprinkle on chocolate chips; pour on remaining batter. Bake at 350 degrees for 20 minutes. Refrigerate 30 minutes and cut into squares.