1 pkg. Pillsbury Plus German sweet chocolate cake
1/3 c. evaporated milk
1 1/2 (14 oz.) pkgs. Kraft light caramels
1/3 c. evaporated milk
2/3 c. chopped pecans

Mix cake mix like package directs plus add 1/3 cup evaporated milk. In a double boiler or microwave melt caramels and 1/3 cup evaporated milk. When melted, add chopped pecans to caramel mixture. Put half of cake batter in a greased and floured 9"x13" pan. Bake for 15 minutes on shelf in middle of oven (middle level) at 350 degrees. Remove and spread caramel and pecan mixture on baked cake. Then sprinkle 6 ounces chocolate chips on top of that. Then pour remaining half of cake batter. Bake for 35 minutes on 2nd shelf level from bottom of oven at 350 degrees. Cool and frost with can of chocolate frosting. I like Betty Crocker.