Chocolate Caramel Cake

First Layer:

1 German Chocolate Cake Mix
1/3 cup evaporated milk
3/4 cup butter or margarine

Mix milk and butter with dry cake mix. Put half of mixture in a 9 by 13 cake pan. Bake at 350 degrees for 6 to 8 minutes.

Second Layer:

1 bag Kraft caramels
1/3 cup evaporated milk
1 (6 oz) bag of semi sweet chocolate chips
1 cup chopped walnuts

Melt caramels with evaporated milk. Sprinkle chocolate chips over first layer of cake mixture. Sprinkle chopped nuts. Drizzle melted caramel.

Third Layer:

Spread remaining half of cake mixture on top. This can be crumble or pat flat and lay on top like cookies. Bake in 350 degrees for 15 to 18 minutes.