1 chocolate cake mix
1 (14 oz.) pkg. caramel candy
1/2 c. evaporated milk
1 c. butter
1 c. chocolate chips
1 c. chopped pecans

Prepare cake mix according to package. Pour 1/2 batter into greased and floured 9 x 13-inch pan.

Bake at 350°F for 15 minutes. Unwrap caramels and melt with evaporated milk and butter in saucepan over low heat. Pour caramel mixture over hot cake spreading evenly. Sprinkle chocolate chips and chopped pecans on caramel mixture. Top with remaining cake batter and bake at 350°F for 25 minutes.

Optional to top with whip cream or ice cream.