50 caramels
1/2 c. evaporated milk
1 pkg. German chocolate cake mix
1/2 c. evaporated milk
3/4 c. butter, melted
1 c. nuts
1 pkg. chocolate chips

Melt caramels and 1/2 cup evaporated milk together. Mix dry chocolate cake mix, butter and nuts. Pat 1/3 of cake batter mixture in a buttered 9 x 13 inch pan. Bake 6 minutes at 350 degrees. Remove from heat and immediately sprinkle with chocolate chips. Pour melted caramels over chips. Smooth the remaining batter over caramel by spooning on portions of dough and spreading or patting carefully. Bake at 350 degrees for 15 to 18 minutes. Refrigerate before cutting so caramel doesn't run.