1 pkg. German chocolate cake mix
1 (12 oz.) pkg. milk chocolate morsels
1 c. chopped pecans (1 I use 2 c.)
1 pkg. Kraft wrapped caramel candies
1 stick butter
1/2 c. evaporated milk

Mix the cake mix according to direction on the box. Pour half of the batter into a 9 x 13 inch pan. Bake for 20 minutes at the temperature stated on the box.

While the cake is baking, melt caramels, butter and milk in the top of a double boiler, stirring until smooth. Pour caramel mixture over cooked cake. Sprinkle the mild chocolate morsels over the caramel mixture. Sprinkle the nuts over the milk chocolate morsels. Pour remaining cake batter over the nuts.

Bake again for approximately 15 to 20 minutes. Best if made a day or 2 before serving (keep refrigerated). Cut small pieces.