1 box German chocolate cake
1 stick butter
1 lb. Kraft caramels
1 sm. can evaporated milk
1 (12 oz.) bag chocolate chips
1 c. chopped nuts

Mix cake as directed on package; set aside. Melt butter and caramels together over low heat, when dissolved, add milk and blend well.

Pour 1/2 of cake batter into greased 9 x 13 inch pan. Bake 15-20 minutes at 350 degrees, remove from oven. Pour caramel mixture over cake. Sprinkle chocolate chips and nuts over caramel. Pour rest of cake batter over chips and nuts and return to oven for another 20 minutes. Serve plain, or with one of the following frosting.

CARAMEL FROSTING:

1 stick butter
1 c. brown sugar

Combine and cook over low heat for 2 minutes. Add 1/4 cup milk. Bring to a boil, then cool. Add 2 cups powdered sugar and mix well. Add a few drops of milk if need for spreading consistency.

FUDGE FROSTING:

2 c. sugar
2 tbsp. corn syrup
2 sq. chocolate
1/2 c. milk
1/2 tsp. baking powder
2 tbsp. butter
1 tsp. vanilla

Cook sugar, syrup, chocolate and milk over low heat, stirring to prevent burning, until it reaches the soft ball stage. A drop added to cold water will form a soft ball. Add baking powder and butter. Cool to lukewarm. Add vanilla and beat with spoon until light and creamy.