1 german chocolate cake mix
1 c. evaporated milk
2/3 c. melted butter
1 bag caramels, wrappers removed
Mix your dry cake mix with 2/3 c. evaporated milk and the melted butter. Stir well. Place slightly over half of that into the bottom of your 9 x 13 cake pan. Bake at 350 for 6 minutes. In a microwave safe bowl melt your caramels with the other 1/3 c. evaporate milk. Stir well. Pour over cooked bottom layer. Dot the top of the caramel with the remaining chocolate batter. Return to the oven and bake an additional 25 minutes.