14 oz. pkg. light caramels
2/3 c. evaporated milk
18 1/2 oz. pkg. German or Devils food chocolate cake mix
3/4 c. melted butter
6 oz. pkg. semi-sweet chocolate chips
4 oz. walnuts

In heavy saucepan, combine caramels and 1/2 cup evaporated milk. Stir occasionally over low heat until melted.

With electric mixer beat together cake mix, butter, and remaining 1/3 cup evaporated milk until dough is well mixed, about 1 minute.

Press 1/2 of cake mixture into a greased 9 x 13 inch pan and bake at 350 degrees for 10 minutes. Remove from oven and pour melted caramel mixture over top and spread evenly. Sprinkle chocolate chips and nuts over top of caramels.

Using fingers, pinch handfuls of remaining cake mixture together and place over top as evenly as possible. Don't be concerned if the caramel is not completely covered.

Return to oven and bake 18-25 minutes longer at 350 degrees.

Top should be crusty but cake will look under done. It firms up while cooling, refrigerate.