1 box German chocolate cake mix
1 (15 oz.) pkg. Kraft caramels
1/2 c. evaporated milk
3/4 c. butter
1 (8 oz.) Hershey chocolate bar, grated
1 c. pecans

Heat caramels, milk and butter over low heat until caramels are melted; set aside. Mix cake according to directions; pour 1/2 of batter into a greased and floured 9x13 inch pan. Bake in a preheated oven for 15 minutes at 325 degrees. Remove cake from oven and pour caramel mixture over baked cake. Sprinkle grated chocolate bar over caramel mixture. Then sprinkle chopped nuts over chocolate bar. Pour remaining half of cake batter over this and return to oven and bake 20 more minutes. Cool and serve warm.