1 (14 oz.) pkg. caramel candies
1/2 c. evaporated milk
1 (2 layer size) pkg. German chocolate cake mix
1 1/2 c. water
3/4 c. softened butter
3 eggs
1 c. chopped pecans
1 c. semi-sweet chocolate chips

Melt caramels with milk in top of double boiler. (Do this before mixing cake.)

Combine cake mix with water, butter and eggs in large mixer bowl. Blend on low speed 30 seconds, then beat at medium speed 2 minutes. Pour half the batter in greased 13x9-inch pan. Bake at 350 degrees 10 minutes or until cake puffs up and is gooey.

Pour caramel-milk mixture over partially baked layer to within 1/2 inch of edge of cake. Sprinkle nuts and chocolate chips over caramel. Pour remaining batter over all and bake at 350 degrees for 25-30 minutes.