1 pkg. Betty Crocker German chocolate cake mix
1/2 c. softened butter
1 egg
1/2 c. butter
1/2 c. evaporated milk
1 (14 oz.) bag caramels
1/2 c. chopped nuts

Mix dry cake mix, softened butter and egg until crumbly. Reserve 1 1/2 cups of mix. Press remaining mix in ungreased 13 x 9 x 2 inch pan. Bake 10 to 12 minutes. Cool 10 minutes. Heat butter, milk and caramels stirring often, until melted. Pour over baked crust. Sprinkle reserve crumbs mixture over pan. Bake 25 to 30 minutes at 350 degrees. Nuts can be optional.