1 box German chocolate cake mix with pudding
1 lb. (16 oz.) caramels
1 can Eagle Brand sweetened condensed milk
1 stick butter
6 oz. chocolate chips or chopped chocolate summer coating
1 c. pecan pieces

Heat oven to 350 degrees. Mix the cake according to directions. Pour 1/2 of the cake batter into a greased and floured 9 x 13 inch pan. Bake 15 minutes at 350 degrees.

While its baking melt caramel and butter over low heat. Gradually add condensed milk, stirring until absorbed. When the timer for cake goes off after 15 minutes, spread caramel mixture over cake. Then pour remaining 1/2 of cake batter evenly over all. Sprinkle this with chips and nuts. Bake at 350 degrees for 25-30 minutes or more.