1 pkg. German chocolate pudding cake mix
1 1/3 c. water
3 eggs
3/4 c. butter
1 lb. 1/4 oz. pkg. Kraft caramels
1/2 c. evaporated milk
1 c. semi-sweet chocolate chips
1 c. pecans, broken

Melt caramels and milk in the top of a double boiler before mixing the cake and keep it warm. Mix cake mix, water, eggs and butter. Spread half of the cake batter in a 13"x9"x2" cake pan which has been greased and floured. Bake for 10 minutes at 350 degrees. Remove from oven. Pour caramel mixture over cake to within 1/2" from edge. Pour chocolate chips over this evenly, then sprinkle the broken pecans on top of chips. Add the other half of the cake batter and bake at 350 degrees for 30 minutes or until it springs back when lightly touched. Remove from the oven and let cool. Cut in squares and serve plain, or with a whipped cream topping or with ice cream. Cake may also be iced if desired.