1 (18 1/4-18 1/2 oz.) pkg. devils food or chocolate cake mix
1 c. finely chopped nuts
1/2 c. butter
1/2 c. plus 1/3 c. undiluted evaporated milk (divided use)
1 (10 oz.) light caramels (about 35)
1 (6 oz.) pkg. semi-sweet chocolate chips

Preheat oven to 350 degrees. In a large bowl, combine cake mix and nuts; cut in butter. Stir in 1/2 cup evaporated milk. Spread half of batter in greased 13 x 9 x 2 inch baking pan. Bake for 15 minutes.

Meanwhile, in a small saucepan, combine caramels and 1/3 cup evaporated milk. Cook over low heat, stirring occasionally, until caramels are melted. Sprinkle chocolate pieces over baked layer. Drizzle caramel syrup over chocolate pieces, carefully spreading to cover chocolate layer.

Drop remaining half of batter in heaping teaspoons over caramel mixture. Return to oven and bake 20-25 minutes longer. (Top layer will be soft.) Cool completely before cutting. Makes 48 brownies.