50 or 14 oz. caramels
2/3 c. evaporated milk
1 pkg. German chocolate cake
3/4 c. butter
1 c. nuts
6 oz. pkg. chocolate chips

In heavy saucepan, combine caramels and 1/3 cup milk. Cook over low heat until caramels are melted (set aside). Grease 9 x 13 inch pan. In mixing bowl, combine cake mix, butter and 1/3 cup milk (and nuts). Stir until dough holds together. Press 1/2 dough into bottom of pan. Hold remainder for topping. Bake bottom for 6 minutes at 350 degrees. Take pan out of oven then sprinkle with chocolate chips, pour caramel mixture over that and crumble rest of dough on top. Finish baking 15 to 18 minutes.