My mom gave me this recipe when I went away to college (I guess she figured this was probably the only cake I could master!)

		14 oz. pkg. Kraft caramels
		1 pkg. German chocolate cake mix
		3/4 c. margarine, melted
		2/3 c. evaporated milk
		1 c. chopped nuts
		1 c. (6 oz.) chocolate chips

• Greased a 9 x 11-inch glass dish.
• Combine unwrapped caramels and 1/3 cup evaporated milk in a suitable container. Heat until caramels are melted, stirring once (approximately 4 minutes).
• Meanwhile, in large bowl combine dry cake mix, melted butter, 1/3 cup evaporated milk and chopped nuts. Stir until dough holds together. Press 1/2 dough into dish.
• Microwave High for 2 1/2 minutes. Sprinkle chocolate chips over baked layer, then drizzle caramel mixture over chips. Crumble remaining dough evenly over top.
• Microwave 8 1/2 to 9 1/2 minutes; cool slightly, then refrigerate briefly to set caramel.
• Don't store in refrigerator; caramel gets too hard.