1 (14 oz.) pkg. caramels
1/2 c. butter
1/3 c. milk
1 pkg. dark chocolate or German chocolate cake mix
3/4 c. chocolate chips
3/4 c. chopped pecans
1 (8 oz.) container Cool Whip

Melt caramels, butter and milk in double boiler. Mix cake mix as directed. Pour 1/2 the batter into a 9x13 inch greased and floured baking pan. Bake for 15 minutes and spread hot caramels over baked layer. Add remaining cake batter. Bake at 250 degrees for 10 minutes, then at 350 degrees for 20 minutes. Cool. Spread with Cool Whip and sprinkle with pecans and chocolate chips. Refrigerate.