1 pkg. (18 1/4 oz.) German chocolate cake mix
1 pkg. (14 oz.) caramels
½ cup evaporated milk
6 tbsp. butter or margarine
1 cup chopped pecans
1 cup (6 oz.) semisweet chocolate chips
Turkey Hill Vanilla Ice Cream and pecan halves (optional)

Mix cake according to package directions. Set aside half of the batter; pour remaining batter into a greased and floured 9 x 13-inch pan. Bake at 350 degrees for 18 minutes. Meanwhile, in a saucepan over low heat, melt the caramels, milk, and butter. Remove from the heat and add nuts. Pour over cake. Sprinkle with chocolate chips. Pour reserved batter over top. Bake 20-25 minutes more, or until cake springs back when lightly touched. Cool. Cut into squares. If desired, top each with a scoop of ice cream and pecan half.

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