1 pkg. (14 oz.) caramels
1 can (5 oz.) evaporated milk
1 pkg. German chocolate cake mix
2/3 c. butter, melted
3/4 c. coarsely chopped pecans
1 pkg. (6 oz.) semi-sweet chocolate chips
1 c. flaked coconut

Heat oven to 350 degrees. Heat caramels and 1/4 cup milk over medium heat until melted, stir constantly. Keep warm. Mix cake mix, butter, remaining milk and pecans.

Spread half mixture in ungreased 13 x 9 x 2 inch pan. Bake 6 minutes. Sprinkle chocolate chips and coconut over baked layer, drizzle caramel over chips and coconut. Drop remaining cake mix over caramel and spread. Bake 15-20 minutes until cake is slightly dry to touch. Refrigerate until firm.