1 pkg. German chocolate cake mix
1 (14 oz.) pkg. (about 50) caramels
1/2 c. Eagle Brand milk
1/2 c. chopped pecans
1 c. chocolate chips
1/2 c. butter

Mix German chocolate cake mix according to directions. Bake 1/2 batter in greased 13"x9"x2" pan at 350 degrees for 15 minutes.

In heavy saucepan combine caramels, Eagle Brand milk and butter. Stir over low heat until melted. Pour over baked layer cake. Sprinkle chips over caramels and pecans over this. Pour rest of cake mix over top. Bake again at 350 degrees for another 15 to 20 minutes. Let cool and frost.

FROSTING:

3 tbsp. butter
2 tbsp. cocoa
1 1/2 c. confectioners' sugar
2 tbsp. milk

Melt butter in saucepan. Stir in cocoa. Add sugar and milk and stir until smooth. Add more milk if necessary.