1 pkg. German chocolate cake mix
1 lg. can evaporated milk
1 pkg. Kraft caramels (about 22)
1/3 c. coarsely chopped pecans
1 c. chocolate chips
3/4 c. butter

Combine cake mix, butter, and 2/3 can of evaporated milk. Spread 1/2 of mixture in ungreased 9 x 13 pan. Bake about 12 minutes at 350 degrees. Melt caramels with 1/3 can evaporated milk; add pecans. Pour caramel sauce over baked cake. Sprinkle with chocolate chips. Carefully spread remaining cake batter over caramel mixture. Bake 20-25 minutes more.