1 bag (14 oz.) vanilla caramels
1 can (5 oz.) evaporated (not sweetened) condensed milk
1 box (18 1/4 oz.) German chocolate cake mix with pudding (use mix that calls for vegetable oil)
3/4 c. butter, at room temp.
1 bag (12 oz.) semi-sweet chocolate chips
2 c. pecans, chopped

1. Heat oven to 350 degrees. Line a 13 x 9 inch baking pan with foil. Lightly grease the foil.

2. Heat the caramels and the milk in a small saucepan over low heat, stirring occasionally about 10 minutes until caramels melt.

3. Using an electric mixer, prepare cake mix according to the package directions. (Using half the oil called for on the box.) Beat on low speed for 1 minute. Add butter, increase mixer to high, then beat again for 2 minutes until batter is thick and smooth.

4. Spread half the batter (3 cups in prepared pan). Bake 12 to 14 minutes until cake starts to puff up around the edges of the pan. (Middle will still be wet.)

5. Pour on the caramel mixture and spread to the edges of the pan with the spatula. Sprinkle with 1 cup chocolate chips and 1 cup chopped pecans. Spoon remaining cake batter over the top and carefully spread to the edges. Bake 35 to 45 minutes or until cake puffs up above the sides of the pan, springs back when gently pressed and starts to pull away from the sides of the pan.

6. Place on a wire rack to cool.

7. Meanwhile, melt remaining 1 cup chocolate chips. Spread over the cake. Sprinkle with pecans. Let cool completely. Serve at room temperature or chilled. Serves 18.