1 German chocolate cake mix
1 (14 oz.) pkg. Kraft caramels
1/2 c. Pet milk
1 (6 oz.) pkg. chocolate chips (1 c.)
1 c. pecan pieces
1/2 c. butter (melt with caramels)

Mix cake according to the directions on the box. Grease and flour a 13 x 9 x 2 inch pan. Pour half of the batter in and bake at 350 degrees for 15 minutes. Melt the caramels in the evaporated milk. Pour caramel mixture over the half of the cake that is baked. Spread the nuts and chocolate chips on top. Cover with the remaining cake mix. Bake at 350 degrees for 15 to 20 minutes. Ice with Chocolate Cream Frosting.

CHOCOLATE CREAM FROSTING:

3 1/2 c. sifted confectioners' sugar, divided
1/2 c. butter, softened
3 env. (3 oz.) Nestle Choco-bake
1 measuring tsp. vanilla extract
1/8 measuring tsp. salt
1 egg
1/4 c. milk (or a little less)

In large bowl combine 1 cup confectioners' sugar, butter, Nestle Choco-bake, vanilla and salt; beat until creamy. Beat in egg. Alternately blend in remaining confectioners' sugar and milk. Continue beating at medium speed until thick enough to spread (about 2 minutes). Fills and frosts two 8 inch or 9 inch cake layers.

Nestle Choco-bake can be found in the grocery store near baking chocolate.