1 box German chocolate cake mix
6 oz. chopped pecans
7 oz. Eagle Brand milk
14 oz. caramel candy pieces
1/4 lb. butter
6 oz. chocolate chips

Mix cake as package directs.

Bake 1/2 of cake mix in greased and floured cake pan at 350°F for 15 minutes. On top of stove, melt butter, caramel candies and milk. Remove from heat. Cool mixture SLIGHTLY. Pour over baked half of cake. Pour remaining cake batter on top of caramel. Sprinkle with pecans and chocolate chips.

Bake at 350°F for 25 minutes.