1 (8 oz.) caramel candies
1/2 c. evaporated milk
1 German chocolate or Swiss chocolate cake mix (Duncan Hines)
1 1/2 c. water
3/4 c. softened butter
3 eggs
1 c. pecans, chopped
1/2 c. semi-sweet chocolate chips

Grease and flour a tube pan. Preheat oven to 350 degrees. Melt caramels with milk; set aside.

Combine cake mix with water, butter and eggs. Blend on low speed for 30 seconds, then beat on medium speed for 2 minutes. Pour half of batter into cake pan. Bake at 350 degrees for 15 minutes or until cake puffs up and is gooey.

Pour caramel mixture over partially baked layers to within 1/2 inch of edge. (Don't let it go all the way to the edge.) Sprinkle nuts and chocolate chips over caramel. Pour remaining batter over all and bake at 350 degrees for 40-45 minutes or until done. 5 cups cake batter to a cake mix.