1 pkg. Duncan Hines Deluxe II Swiss chocolate cake mix
1 (14 oz.) pkg. vanilla caramels
3/4 c. butter, melted
2/3 c. undiluted evaporated milk
1 (6 oz.) pkg. semi-sweet chocolate pieces

Preheat oven to 350 degrees. Combine dry cake mix, melted butter, and 1/3 cup evaporated milk in a bowl. Layer half of this mixture on bottom of a greased and floured 9x13x2 inch pan. Bake at 350 degrees for 6 minutes.

Meanwhile, put caramels and 1/3 cup evaporated milk into a heavy saucepan. Heat and stir until blended. Immediately sprinkle chocolate pieces over baked layer, drizzle with caramel mixture, and top with remaining mixture in bowl, spreading evenly. Return to oven and bake 15 to 18 minutes, or until top looks dry. Cool and cut into fingers.