Eagle Brand milk
1 box German chocolate cake mix
12 oz. chocolate chips
1/2-1 c. pecans

ICING:

3 1/2 c. confectioners' sugar
1/2 c. butter
3 env. choco-bake
1 tsp. vanilla
1 egg
1/4 c. milk

Caramel: 425 degree oven. Pour Eagle Brand milk in pie plate. Cover with foil. Place in a shallow pan of hot water and bake for 1 hour or until thick. Remove foil. Cool. Chill if not using right away.

Cake: Mix as package directs. Pour 1/2 in 9 x 13 inch pan (greased and floured). Bake 20 minutes at 350 degrees (or until springs back to touch). Mix caramel with pecans and spread over baked cake. Add 12 ounce chocolate chips and cover with remaining batter. Bake 35 minutes or until done. Cool and ice.

Icing: Mix 1 cup confectioners' sugar, butter, choco-bake and vanilla. Add egg. Alternately add milk and rest of confectioners' sugar. Beat 2 minutes. I store in refrigerator.