14 oz. pkg. Kraft caramels
2/3 c. evaporated milk
1 German chocolate cake mix
3/4 c. melted butter
1 c. semi sweet chocolate chips
1 c. chopped pecans

Melt caramels with 1/3 cup milk, either in double boiler or microwave and stir frequently. While slowly melting caramels combine cake mix with melted butter and remaining 1/3 cup of milk, stirring to blend well. Spread 1/2 mixture into thin layers into greased 9 x 13 inch baking dish.

It will be fairly stiff batter so pat out with hands or spoon. Bake 6 to 8 minutes at 350 degrees until barely firm to touch, but not done. Remove from oven and sprinkle with chips and pecans. Drizzle melted caramels over chips and nuts. Then cover with remaining cake batter.

Pick up and pat with hands until thin and then lay sections on top of caramels. Continue baking 15 minutes at 350 degrees until browning and firm to touch and pulling away from pan.

Cool in pan and then slice. Will fall apart if not cool.