1 pkg. German chocolate cake mix
14 oz. Kraft caramels
1 stick butter
1/2 c. Eagle Brand milk
1 c. chopped pecans
1 c. Nestle chocolate chips

Unwrap caramels before starting. Mix cake according to directions. Pour 1/2 batter into greased and floured 9 x 13 pan. Bake 15 minutes at 350 degree.

Melt caramels, milk, and butter while cake is baking. Pour melted mixture over hot cake. Sprinkle with chocolate chips and nuts. Pour remaining batter over top and bake 20 minutes at 350 degrees.

FROSTING:

1/2 stick butter
2 tbsp. cocoa
3 tbsp. buttermilk
1/2 box powdered sugar

Bring first 3 ingredients to a boil. Beat in powdered sugar; cool slightly and frost. (Can use a can of chocolate frosting if desired.) Serves 10-12.

Very rich!!