1 pkg. German chocolate cake mix
3/4 c. butter, softened (omit oil in
mix)
14 oz. pkg. individually wrapped
caramels
1/2 c. evaporated milk
1 c. chopped pecans
1 c. chocolate chips (semi-sweet)
Unwrap caramels and melt with milk in top of double boiler. Combine cake mix
and butter according to directions on box. Pour 1/2 the batter into greased 13
x 9 inch pan and bake at 350 degrees for 10 minutes or until cake puffs up and
is gooey. Pour caramel-milk mix over baked layer. Top with nuts and chocolate
chips. Pour rest of batter over all and bake at 350 degrees for 25 to 30
minutes or until toothpick tests clean. Top with ice cream, if desired.
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