1 pkg. Betty Crocker Super Moist Chocolate Cake Mix
1/2 c. Hershey's Semi-Sweet Mini Chips
1/3 c. caramel topping
Chopped nuts

Heat oven to 350°F. Grease and flour 12-c. bundt pan. Make cake batter as directed on package-except stir in chips. Pour into pan.

Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Turn pan upside down onto heatproof plate; remove. Cool cake 30 minutes. Poke top and side of warm cake several times with fork; spread caramel topping over top of cake. Sprinkle with nuts. Cool completely about 1 1/2 hours. Store loosely covered.