14 oz. pkg. caramels
5 oz. can evaporated milk
1 pkg. chocolate cake mix
2/3 c. butter, melted
3/4 c. chopped walnuts
6 oz. pkg. chocolate chips
1 c. flaked coconut, optional

Heat oven to 350 degrees. Heat caramels and 1/4 cup milk, until caramels are melted. Keep mixture warm, stir occasionally. Mix cake mix (dry), butter, remaining milk and walnuts. Spread half of mixture in ungreased 9 x 13 inch pan. Bake for 6 minutes, remove from oven. Sprinkle chocolate chips and coconut over baked layer. Drizzle caramel over chocolate chips. Drop remaining dough by teaspoonfuls onto caramel layer, spreading evenly. Bake until cake portion is slightly dry to touch, 15 to 20 minutes, longer. Cool completely. Refrigerate until firm.