1 (14 oz.) pkg. caramels
5 oz. can evaporated milk
1 pkg. Betty Crocker super-moist German chocolate cake mix
2/3 c. butter
3/4 c. chopped walnuts
1 sm. pkg. chocolate chips
1 c. coconut

Heat caramels and 1/4 cup of the milk in saucepan stirring constantly until caramels are melted and smooth. Mix dry cake mix, butter, remaining milk and nuts. Spread 1/2 of the dough in ungreased 13 x 9 pan. Bake at 350 degrees for 6 minutes. Remove from oven. Sprinkle with chips and coconut. Drizzle caramel mixture over this. Spoon remaining dough over caramel layer spreading evenly. Bake for 15 to 20 minutes longer.