1 (14 oz.) bag vanilla caramels
1 can evaporated milk
1 box German chocolate cake mix with pudding
3/4 c. butter, room temperature
1 (12 oz.) bag semi-sweet chocolate chips
2 c. pecans, chopped

Heat oven to 350 degrees. Line a 13 x 9 baking pan with foil, lightly grease foil. Heat caramels and milk in a small saucepan over low heat, stirring occasionally, about 10 minutes until caramels melt. Using electric mixer, prepare cake mix according to package directions, using only half the oil called for on box.

Beat on low speed 1 minute, Add butter, increase mixer speed to high and beat 2 minutes longer until batter is thick and smooth. Spread half the batter in prepared pan. Bake 12-14 minutes until cake starts to puff up around edges (middle will still be slightly wet).

Pour on caramel mixture and spread to edges of pan with rubber spatula. Sprinkle with 1 cup chocolate chips and 1 cup pecans. Spoon remaining cake batter over top and carefully spread to edges. Bake 35-45 minutes until cake puffs up above sides of pan and cake springs back when gently pressed and starts to pull away from sides of pan. Place on wire rack to cool. Meanwhile melt remaining 1 cup chocolate chips. Spread over cake. Sprinkle with remaining pecans. Let cool completely. Serve at room temperature or chilled.