1 (14 oz.) pkg. Kraft caramels
1/2 c. evaporated milk
3/4 c. butter
1 German chocolate cake mix
1 c. chocolate chips
3/4 c. chopped pecans

Melt caramels, evaporated milk and butter over low heat. Set aside. Make cake according to package directions. Pour 1/2 batter into 9 x 13 inch pan. Bake 18 minutes.

Pour caramel mixture on baked cake, then sprinkle with chocolate chips and pecans. Spread remaining batter on top. Bake 25-30 minutes at 350 degrees.