1 (18 1/4 oz.) pkg. German chocolate cake mix
1 (14 oz.) pkg. caramels
1/2 c. evaporated milk
6 tsp. butter
1 c. chopped pecans
1 c. (6 oz.) semi-sweet chocolate chips
vanilla ice cream and pecan halves (optional)

Mix cake according to package directions. Set aside half the batter. Pour remaining batter into a greased and floured 9 x 13 pan.

Bake at 350°F for 18 minutes.

Meanwhile, in a saucepan over low heat, melt the caramels, milk and butter. Remove from heat and add nuts. Pour over cake. Sprinkle with chocolate chips. Pour reserved batter over top.

Bake 20 to 25 minutes more or until cake springs back when lightly touched. Cool. Cut into squares. If desired, top each with a scoop of ice cream and a pecan half.