1 box German chocolate cake mix
3/4 cup margarine, melted
1 (14 oz.) bag caramels
1 cup pecans
1/4 cup evaporated milk
Directions: Mix cake according to directions on box. Pour 1/2 of the batter into a 9x13 inch coated cake pan. Bake 15 minutes at 350°F. While baking, melt caramels in the margarine and evaporated milk. Pour on the cake, sprinkle with the pecans and pour the rest of the cake batter over the top, bake another 20 minutes.
Notes: To please the chocoholic, add chocolate chips with the pecans, or frost the cake with chocolate icing.