• 1 lb. light caramels

• 5-1/3 oz. can evaporated milk

• 1/3 cup whole milk

• 18 oz. box German chocolate cake mix

• 3/4 cup margarine, softened

• 1 cup chopped pecans

• 1 cup chocolate chips

1. Preheat oven to 350°F.

2. Combine evaporated and whole milk (should be 1 cup total). Combine caramels and 1/2 cup milk in a small saucepan. Cook over low heat until caramels melt.

3. Combine cake mix, margarine, 1/2 cup milk and pecans in a mixing bowl.

4. Lightly grease a 9"×13" baking pan. Spread half of cake mixture in pan and bake for 6 minutes. Remove from oven. Sprinkle chocolate over partially baked cake mixture and spread caramel on top.

5. Drop remaining cake mixture on top by tiny teaspoonfuls. Bake for an additional 5 minutes.

5. Remove from oven and spread to make a top layer. Bake for an additional 13 minutes. Allow to cool before cutting.