Creamy caramel and chocolate with crunchy bits of pecans, surrounded by moist melt-in-your-mouth chocolate cake!

1 package German Chocolate cake mix
1 (11 oz) package caramels
3/4 cup butter or margarine
1/2 cup evaporated milk
2 cups chopped pecans, divided
1 cup semi-sweet chocolate chips

1. Prepare cake mix according to package directions. Pour 1/2 the batter into a greased and floured 13×9-inch baking pan. Bake at 350 degrees F for 15 minutes.

2. Unwrap caramels and combine with the butter and evaporated milk in a medium saucepan. Stir over low heat until caramels are melted and mixture is smooth; pour over baked cake layer.

3. Sprinkle 1-1/2 cups of the chopped pecans and the 1 cup chocolate chips over caramel layer. Spread the remaining cake batter evenly over pecan layer. Sprinkle the remaining 1/2 cup chopped pecans over the batter.

4. Bake an additional 20 minutes. Cool; cut into squares to serve. Makes 24 squares.

Emily