1 pkg. German chocolate cake
1 (12 oz.) bag Kraft caramels
1/4 c. butter
1/3 c. milk
3/4 c. chocolate chips
1 c. pecans

Mix cake as directed on box. Pour 1/2 batter in 9 x 13 inch pan. Bake 20 minutes at 350 degrees. While baking melt caramel, butter and milk in double boiler. Pour over baked cake. Sprinkle 1 cup pecans and 3/4 cup chocolate chips. Add rest of batter; bake 20 minutes at 350 degrees. Then 15 minutes at 250 degrees.

TOPPING:

1 c. milk
1 pkg. instant vanilla pudding
8 oz. Cool Whip

Beat until thick; spread over cake.