1 (6 oz.) can evaporated milk, divided
3/4 c. melted butter
1 pkg. German chocolate cake mix
1 (14 oz.) pkg. caramels
1 (6 oz.) pkg. chocolate chips
1/2 to 1 c. chopped pecans

Beat half the evaporated milk, all the butter and the cake mix with mixer. Press 1/2 dough into greased and floured 9x13 inch pan. Bake at 350 degrees for 5 minutes. Melt caramels with remaining evaporated milk in a double boiler until smooth and creamy. Pour caramel mixture over the batter in cake pan. Sprinkle chocolate chips and nuts over the caramel layer. Dot or crumble remainder of dough over mixture. Bake at 350 degrees for 20 minutes. Cool 2 to 5 hours before cutting.