1 pkg. German chocolate cake mix
14 oz. pkg. Kraft caramels
5 oz. can Carnation milk
1/4 c. milk
3/4 c. butter
6 oz. pkg. chocolate chips
1 c. pecans
Cool Whip

Mix cake per package directions. Pour 1/2 of the cake batter in bottom of 9 x 13 pan.

Bake at 350°F for 15 minutes.

Melt caramels, Carnation milk, milk and butter. Pour over cake and sprinkle with chocolate chips and pecans. Top with remaining batter and bake at 350°F for another 25 minutes. Test to make sure cake is done.

You may freeze at this point, if desired. Top with Cool Whip. Shave chocolate over Cool Whip. Refrigerate.