1 (14 oz.) pkg. Kraft caramel candies
1/2 c. evaporated milk
1 (2 layer) German chocolate cake mix
1 1/3 c. water
3/4 c. softened butter
3 eggs
1 c. pecans
1 c. semi-sweet chocolate chips

Melt caramels with milk in top of double boiler. Do this before mixing cake (it takes awhile to unwrap caramels). Combine cake mix with water, butter and eggs in large mixing bowl and blend on low for 30 seconds. Then beat at medium speed 2 minutes. Pour half the batter in greased 9 x 13 inch pan and bake at 350 degrees for 10 minutes or until cake puffs up and is gooey.

Pour caramel - milk mix over partially baked layer to within 1/2 inch of edge. Sprinkle nuts and chocolate chips evenly over caramel. Pour remaining batter over all. Bake at 350 degrees for 25-30 minutes or until top springs back when lightly touched. Cool in pan and cut in squares. Top with ice cream or whipped topping.