1 box German chocolate cake mix
1/3 c. evaporated milk
3/4 c. softened butter
1 c. chopped nuts
14 oz. pkg. Kraft light caramels
6 oz. pkg. chocolate chips

Mix cake mix, milk and butter together, add nuts. Press half of batter into greased and floured 9x13 inch pan. Bake 6 minutes at 350 degrees.

Melt package of caramels in evaporated milk in saucepan over low heat, stirring. Spread over baked crust. Sprinkle package of chocolate chips over caramel layer. Top with remaining cake mix. Bake 15-20 minutes. Cool slightly. Refrigerate for 30 minutes to set caramel filling.