14 oz. caramels (Kraft - best)
2/3 c. evaporated milk
1 box German chocolate cake mix
3/4 c. soft butter
1 c. very coarsely chopped nuts (pecans best)
12 oz. semi-sweet chocolate bits
3/4 tsp. vanilla

Melt caramels and 1/3 cup milk in top of double boiler. Combine dry cake mix with remaining milk; add butter and blend with a spoon until mixed. Stir in nuts and vanilla.

Grease a 9 x 13 pan and press 1/2 of the cake mix into pan. Bake 6 minutes at 350 degrees. Remove pan from oven and sprinkle chocolate bits over the cake, then pour the caramel mix over all. Crumble the rest of the cake mix over the top and bake about 20 minutes at 350 degrees.