1 pkg. (14 oz.) caramels
1 can (5 oz.) evaporated milk
1 pkg. Betty Crocker german chocolate cake mix
2/3 c. butter, melted
3/43 c. chopped pecans or walnuts
1 pkg. (6 oz.) semi sweet chocolate chips
1 c. flaked coconut

Heat oven to 350 degrees. Heat caramels and 1/4 cup of the milk in pan over medium heat stirring constantly until mix is smooth. Keep mix warm over low heat.

Mix dry cake mix, butter, remaining milk and the pecans or nuts. Spread 1/2 of dough (1 1/2 cups) in ungreased cake pan. Bake 6 minutes. Sprinkle chips and coconut over baked layer. Drop remaining dough by teaspoonfuls onto caramel mixture. Spreading evenly. Bake until cake mixture is dry to touch for 15 to 20 minutes. Cool completely, refrigerate until firm.