1 box German chocolate cake mix, mixed according to directions on box but not yet baked
48 caramels (14 oz bag)
1/2 cup evaporated milk
2 cups pecans, chopped
3/4 cup (1 1/2 sticks) butter (not margarine!)
2 cups semi-sweet chocolate chips
Whipped cream, for topping

Grease and flour a 9×13-inch pan. Preheat oven to 350 degrees. Pour half of the cake batter into the prepared pan. Bake 15 minutes. While the cake is baking, melt the caramels, milk, and butter in a large saucepan over medium heat. Pour the mixture over the partially baked cake. Sprinkle half of the pecans and half of the chocolate chips over the caramel mixture. Pour the rest of the batter over that. Sprinkle the rest of the nuts and chocolate chips on top. Bake 20 more minutes. It won’t look quite done when it’s finished, but it will firm up when it sets. (It tastes better the second day!) Serve topped with whipped cream.