1 (14 oz.) pkg. Kraft caramels
1/2 c. evaporated milk
1 pkg. Betty Crocker German chocolate cake mix with pudding
1 1/3 c. water
3/4 c. softened butter
3 eggs
1 c. pecans, chopped
1 c. chocolate chips, softened

Melt caramels with evaporated milk in top of double boiler. Combine cake mix with butter, water, and eggs. Blend on low speed 30 seconds and then beat 2 minutes at medium speed.

Put half of batter in greased 13 x 9 pan. Bake 10 minutes at 350 degrees or until cake puffs up and is gooey.

Pour caramel mixture over to 1 1/2-inches of side of cake. Sprinkle with nuts and chocolate chips. Pour remaining batter over all and bake at 350 degrees 25- 30 minutes until top springs back. Cool in pan.

Cut in squares. May be served with ice cream or Cool Whip.