1 (18 oz.) pkg. German chocolate cake mix
1 (14 oz.) bag Kraft caramels
3/4 c. butter
1/2 c. can evaporated milk
1 c. chocolate chips
1 c. chopped pecans

Mix cake according to package directions. Grease and flour 9 x 13 inch pan and pour half of batter into pan. Bake 15 minutes at 350 degrees. In saucepan melt caramels, butter and milk. Pour hot caramel mixture over hot cake. Sprinkle chocolate chips and pecans over caramel mixture. Pour remaining cake batter on top. Bake 20 minutes longer. Serve with whipping cream or ice cream.