1 (14 oz.) pkg. Kraft caramels
2/3 c. evaporated milk, divided
1 box German chocolate cake mix
3/4 c. butter, melted (1 1/2 sticks)
1 c. chopped nuts
1 c. chocolate chips

In double boiler over hot water, melt unwrapped caramels in 1/3 cup of the milk. Keep warm, stirring to remove all lumps. (Or may melt in microwave for about 4 minutes on high.) Meanwhile, with a spoon mix cake mix, butter, 1/2 cup nuts and remaining 1/3 cup milk. Press 1/2 of this batter into a greased 9 x 13 inch pan. Bake for 6 minutes in a preheated 350 degree oven. Remove from oven and sprinkle chocolate chips evenly over cake. Add 1/2 cup nuts to hot caramel and pour over all. Crumble remaining cake batter over the caramel. Return to 350 degree oven and bake for 16 minutes more. Cool before cutting.