1 box German chocolate cake mix
18 oz. tub caramel apple spread dip
8 oz. bag chocolate chips
1 lb. bag chopped pecans

Mix cake as directed on box. Pour 1/2 batter in 9 x 13 cake pan and bake for 20 minutes at temperature listed on box. Remove cake from oven. Put 1/2 the caramel spread in a saucepan with a small amount of butter to get warmed for easier spreading. Once warmed, pour the caramel over the cake and spread it. Sprinkle 1 c. of pecans and 4 oz. of chocolate chips over that. Pour the remaining batter on top of the cake and bake for approximately 20-30 minutes. When bringing out of the oven, put rest of chocolate chips over top of cake along with rest of the caramel spread so they melt a little. When all done, spread another cup or 2 of pecans over top. Enjoy!