1 (18 1/2 oz.) chocolate cake mix
1/3 c. vegetable oil
1 egg
1 c. chopped nuts
1 (14 oz.) can Eagle Brand milk
1 (6 oz.) pkg. chocolate chips
1 tsp. vanilla

Preheat oven 350 degrees. In large mixer bowl, beat cake mix, oil and egg on medium speed until crumbly. Add nuts. Reserve 1/2 mixture for top. Press 1/2 chocolate mixture in buttered 13x9 pan, press firmly.

In small saucepan, combine remaining ingredients. Over medium heat, cook and stir until chips melt. Pour evenly over prepared crust. Top with reserved chocolate crust mixture. Bake 25 to 30 minutes or until bubbly. Cool. Cut into bars. Store loosely covered at room temperature. Makes 36 bars. "Yummy"