1 (18 1/4 oz.) box German chocolate cake mix
1 1/2 sticks butter, melted
2/3 evaporated milk, divided
1 c. chopped pecans
2 (7 oz.) pkg. caramels (plain or chocolate covered)
1 (6 oz.) c. semi-sweet chocolate chips

Grease 9 x 13 pan. Combine cake mix, butter, 1/3 cup evaporated milk and pecans. Stir until batter forms. Press 1/2 of the batter into pan and bake at 350°F for 6 minutes.

Meanwhile, melt the candies with the remaining 1/3 cup evaporated milk over medium heat, stirring frequently. Remove baking pan from oven and sprinkle chocolate chips over the warm cake. Spread the melted caramel mixture over and crumble remaining batter over the top.

Bake 20 minutes at 350°F. Cool. Refrigerate for at least 1 hour before cutting.