1 (14 oz.) bag caramels
1/2 c. (1 stick) butter
1/2 c. evaporated milk
1 (18 1/4 oz.) pkg. German chocolate cake mix
2 c. chopped pecans
1 c. chocolate chips

Preheat oven to 350 degrees. Grease 9x13x2 inch cake dish. Combine caramels, butter and milk in heavy pan. Stir over medium-low heat until caramels melt and mixture is smooth. Prepare cake mix according to directions. Pour half of batter in pan. Bake until top appears dry and cake is almost done, about 15 minutes.

Pour caramel mixture over cake. Sprinkle 1 cup pecans and 1 cup chocolate chips over cake. Pour remaining butter over filling. Sprinkle with remaining pecans. Bake until toothpick comes out clean, about 30 minutes. Cool cake completely before cutting.