1 box German chocolate cake mix
1 (14 oz.) bag caramels
3/4 c. butter
1/2 can evaporated milk
1 c. chocolate chips
1 c. chopped pecans

Prepare the cake batter per package directions. Pour half the batter into a 9 x 13 inch pan. Bake at 350 degrees for 15 minutes.

Meanwhile, melt the caramels, butter and milk in a saucepan over low heat. Stir constantly (I hate this part). Pour this over the hot half-baked cake. Top with chocolate chips and pecans, then pour on the rest of the cake batter. Bake at 350 degrees for another 20 minutes. Decorate with whole pecans.