14 oz. pkg. Kraft caramels
3/4 c. butter
6 oz. pkg. chocolate chips
1 sm. can evaporated milk
15 oz. box Pillsbury German chocolate cake mix
1 c. chopped pecans

Melt caramels in 1/3 cup evaporated milk, then set aside (may keep on extremely low heat). Melt butter in 1/2 cup of evaporated milk, then add to cake mix. Add pecans and mix. Press 1/2 of dough mix into a greased 9 x 13 pan. Bake at 350 degrees for 8 minutes (no longer). Immediately sprinkle the chocolate chips on top of cake. Then drizzle caramel on top of cake. Pour the remaining cake mixture on top and bake for 18 minutes (you can make this without the pecans).