14 oz. pkg. caramel candies (Kraft individual sq.)
1/2 c. evaporated milk

Melt caramels with evaporated milk in double boiler. 1 1/2 c. water 3/4 c. softened butter 3 eggs 1 c. pecans, chopped 1 c. semi-sweet chocolate chips

Combine cake mix, water, butter and eggs in large bowl. Blend on low speed for 30 seconds, then medium speed for 2 minutes.

Pour half of batter in greased 9 x 13 inch pan. Bake 20 minutes at 350 degrees or until puffed and gooey. Remove from oven and pour caramel mixture over partially baked layer to within 1/2 inch of edge. Sprinkle nuts and chocolate chips over caramel layer. Pour remaining batter over this. Bake at 350 degrees for 35 minutes or until top springs back when touched lightly.