BASE:

1 German chocolate cake mix
1/2 c. evaporated milk
3/4 c. butter

TOPPING:

1/2 c. evaporated milk
1 (14 oz.) pkg. caramels
1 c. chocolate chips
1 c. pecans, coarsely chopped

Mix together the base ingredients. Spread half the batter in bottom of greased 9x13 inch pan. Bake at 350 degrees for 5-6 minutes. Batter will puff up. Remove from oven and let stand while you melt caramels and evaporated milk in top of double boiler. Pour mixture over baked batter.

Sprinkle the top with chocolate chips and pecans. Gently press down. Randomly spoon remaining batter over the top. Bake at 350 degrees for 15-20 minutes or until the cake part is done.