1 (14 oz.) pkg. Kraft caramel candies
1/2 c. evaporated milk
1 (2 layer size) pkg. German chocolate (super moist pudding included) cake mix
1 1/3 c. water
3/4 c. softened butter
3 eggs
1 c. pecans, chopped slightly or broken
1 c. semi sweet chocolate chips

Melt caramels with milk in top of double boiler. (Do this before mixing cake as it will take a while to unwrap and melt caramels.)

Combine cake mix with water, butter and eggs in large mixer bowl and blend on low speed 30 seconds, then beat at medium speed 2 minutes. Pour half the batter in greased 13"x9" pan and bake at 350 degrees for 10 minutes or until cake puffs up and is gooey. Pour caramel-milk mixture over partially baked layer to within 1/2" of edge. Sprinkle nuts and chocolate chips evenly over caramel. Pour remaining batter over all.

Bake at 350 degrees for 25 to 30 minutes until top springs back when touched lightly. Cool in pan and cut into squares. Top with ice cream or whipped topping.