1 (14 oz.) bag caramels
5 1/3 oz. can evaporated milk
1 (2 layer) German chocolate cake with pudding in the mix
1/2 c. butter, melted
1 (6 oz.) pkg. chocolate chips

Melt caramels with 1/3 of the milk over low heat until smooth. Combine remaining milk, cake mix and butter. Press 1/2 of cake mixture into bottom of 13 x 9 inch pan, greased. Bake at 350 degrees for 6 minutes. Sprinkle 1 cup chocolate chips over crust. Top with caramel spreading over entire pan. Splotch with remaining cake mixture. Bake at 350 degrees for 20 minutes. Cool and refrigerate.