1 German chocolate cake mix
1/2 c. melted butter
2/3 c. evaporated milk
1 c. chocolate chips
1 (14 oz.) pkg. (44 pieces) Kraft caramels (unwrap before starting cake)
1 c. chopped nuts

Grease and flour 9x13 inch pan. Mix cake mix, butter, nuts, and 1/3 cup milk until it makes a dough ball. Divide in half. Pat half of dough in thin layer in bottom of pan. Bake 6 minutes at 350 degrees.

Melt caramels with other 1/2 cup of milk for about 4 minutes on high in microwave (or double boiler). Remove cake from oven and sprinkle chocolate chips over batter. Pour hot caramel mixture over that. Spread remaining dough out on wax paper, then invert on top of caramel layer. Bake for 13-17 minutes at 350 degrees. Cool in refrigerate for 30 minutes to harden caramel.