1 pkg. German chocolate cake mix
3/4 c. Crisco
1/2 c. evaporated milk
1 (14 oz.) pkg. caramels
1 c. chopped pecans
1 c. chocolate chips (frozen)

Unwrap caramels and place them in saucepan with Crisco and evaporated milk, temporarily set aside.

Prepare cake mix according to directions, pour 1/2 of cake mix into greased and floured 9"x13" pan. Bake at 350 degrees for 15 minutes.

While cake is baking, heat caramel mixture over medium heat, stirring constantly until caramels are melted.

Remove cake from oven and pour caramel mixture over it. Sprinkle frozen chocolate chips and 1/2 cup of the pecans on top of caramel mixture on the cake. Pour on remaining cake batter and top with remaining 1/2 cup pecans. Bake an additional 20 to 25 minutes.