1 pkg. German Chocolate cake mix
3/4 c. soft butter
1 (14 oz.) pkg. caramels
1/2 c. evaporated milk
1 c. chopped pecans
1 c. chocolate chips

Prepare cake batter following box directions (omit oil if mix calls for it) adding soft butter as you mix. Pour half of the batter into a greased 9x13 inch pan. Bake at 350 degrees for 10 minutes. While the cake bakes, melt the package of caramels along with the evaporated milk over low heat until melted. Remove cake from oven and pour hot caramel mixture over cake. Sprinkle pecans and chocolate chips over caramel mixture. Pour the remaining batter over the top and bake at 350 degrees for 25 to 30 minutes. When cooled, serve with Cool Whip or ice cream as a topping.