14 ounces caramels
1/2 cup margarine
1/2 cup evaporated milk

1 box German Chocolate Cake Mix
3/4 cup melted margarine cooled
1/2 cup evaporated milk
Pour 1/2 cake mixture into a greased and floured 13X9 cake pan.
Bake at 350 degrees for 7 minutes (glass pan 325 degrees)
Remove. Cool for 5 minutes

1 cup chocolate chips
1 cup coarsely chopped pecans.

In a double boiler melt carmels, margarine, and milk.
Mix cake mix, margarine, and milk.

Pour 1/2 cake mixture into greased and floured 13X9 inch cake pan.
Bake at 350 degrees for 7 minutes (325 degrees if using glass dish).
Remove from oven and cool for 5 minutes.

Pour caramel mix over baked cake.  Spread evenly.
Sprinkle with chocolate chips and pecans.

Spread remaining cake mix over top.
(I find it works best to drop it by spoonful and then use the back of a tablespoon to spread--dipping spoon in water).

Bake 15 minutes at 350 degrees.

Optional--Add 1 cup chocolate chips--spreading as they melt. If chocolate chips aren't added to top it is quite good served with whipped cream.  I use milk chocolate chips.