1 German chocolate cake mix
14 oz. pkg. caramels
3/4 c. chocolate chips
1/2 c. butter
1/3 c. milk
1 c. peanuts

Mix cake as box directs. Pour 1/2 batter into lightly greased and floured 9 x 13 inch pan. Bake 20 minutes at 350 degrees, cooler if glass.

While cake is baking, melt caramels, butter and milk. Pour over cake after baked. Sprinkle peanuts and chocolate chips over caramels. Dot remaining cake batter over top and spread to cover filling. Bake 25 minutes at 250 degrees; then 10 minutes at 350 degrees. Cool completely before frosting.

FROSTING (CHOCOLATE CHIP GLAZE) :

1 1/2 c. semi-sweet chocolate pieces
6 tbsp. butter
3 tbsp. light corn syrup

Heat all ingredients over low heat, stirring constantly until chocolate is melted. Cool slightly before spreading on cake.