1 package chocolate cake mix
1-1/3 C water
3/4 C butter, softened
14 oz package of caramels
1/3 C plus 2 T evaporated milk
12 oz semisweet chocolate chips
1 C chopped pecans
Whipped topping or whipped cream
Combine cake mix, water, egs, and buter and blend until smooth. Pour half the batter into a greased and floured 13×9-inch pan. Bake at 350 F for 15 minutes.
Meanwhile, melt the caramels with the milk in a saucepan over low heat. When you remove the cake from the oven, pour the caramel mixture over the top (don’t spread it all the way to the edges). Sprinkle the chocolate chips over it, then the nuts. Pour the remaining batter over the top and bake for another 30 minutes at 350 F.
Cool and top with whipped topping or whipped cream.