1 (14 oz.) pkg. Kraft light caramels
1/2 c. evaporated milk
3/4 c. butter
1 German chocolate cake mix
1 c. chocolate chips
3/4 c. chopped pecans

Melt caramels, evaporated milk and butter over low heat (or microwave them); set aside.

Make cake according to package directions. Pour half of batter into 9x13 inch pan. Bake 18 minutes. Pour caramel mixture on baked cake, then sprinkle with chocolate chips and pecans. Spread remaining batter on top. Bake 25 to 30 minutes at 350 degrees.

Serve with dollop of whipped cream or sprinkle with powdered sugar.