1 German chocolate cake mix
14 oz. caramels
1 stick butter
1 can Eagle Brand milk
6 oz. chocolate chips
2 1/2 oz. pecans, chopped

Mix cake mix as directed. Pour half of the batter in a greased and floured 9 x 13 inch pan. Bake for 15 minutes at 350 degrees. In top of double boiler melt caramels, butter and milk until smooth. Pour over baked cake, spread evenly. Add the rest of the batter on top and sprinkle chips and pecans over the batter. Finish baking for 20 to 25 minutes. Remove from oven, cool. Refrigerate, then cut into squares.