1 (14 oz.) bag vanilla caramels
1 can (5/8 c.) evaporated milk
1 (18 1/4 oz.) box German chocolate cake mix with pudding (mix that calls for vegetable oil)
3/4 c. butter, room temperature
1 (12 oz.) bag chocolate chips
2 c. pecans, chopped

Heat oven to 350 degrees. Line 13 x 9 inch baking pan with lightly greased foil. Heat caramels in a small saucepan over low heat, stirring occasionally until melted (about 10 minutes). While caramels are heating, make cake. Prepare according to directions, except use only 1/2 the oil called for on box. Beat on low speed 1 minute. Add butter and increase mixer speed to high. Beat until batter is thick and smooth (about 2 minutes). Spread 1/2 batter (3 cups) in prepared pan. Bake 12 to 14 minutes until cake starts to pull from edges (middle will be slightly wet). Pour on caramel mixture and spread to edges of cake. Sprinkle with 1 cup chocolate chips and 1 cup pecans. Spoon remaining batter over top and carefully spread to edges. Bake 35 to 45 minutes. Melt remaining chocolate chips. Spread over cake. Sprinkle with remaining pecans. Cool completely.