1 (14 oz.) bag Kraft caramels
2/3 c. evaporated milk
1 box German chocolate cake mix
3/4 c. butter, softened
1 (6 oz.) pkg. semi-sweet chocolate chips

Combine caramels and 1/3 cup evaporated milk. Cook, stirring continuously until caramels are melted. Combine cake mix and remaining 1/3 cup milk and butter. Stir in nuts (optional). Press half of the cake mixture into a greased 9 x 13 inch cake pan. Bake at 350 degrees for 6 minutes. Sprinkle chocolate chips over crust. Pour caramels over chocolate chips, spreading evenly. Crumble remaining cake mixture over caramel. Bake 18 minutes. Cool and serve.