1 (14 oz.) vanilla caramels
1 (5 oz.) can evaporated milk
1 (18 1/2 oz.) box German Chocolate Cake with pudding and calls for vegetable oil
3/4 c. butter, room temperature
1 (12 oz.) bag semi sweet chocolate chips
2 c. chopped pecans

Heat oven to 350 degrees. Line 9 x 13 inch pan with foil and lightly grease. Heat caramels and milk over low heat. Prepare cake mix to package directions using only 1/2 the oil.

Beat on low 1 minute, add butter and beat 2 minutes on high. Spread 3 cups batter in pan.

Bake 12 to 14 minutes until puffed on edge. Center will still be wet. Spread caramel all over to edge of pan. Sprinkle with 1 cup chips, pecans. Spoon rest of batter on top and spread to edge.

Bake 35 to 45 minutes until cake springs to slight touch. Cool. Melt remaining chips and spread on top. Sprinkle pecans on top. Serve at room temperature.