1 package (14 oz.) caramels
1 can (5 oz.) evaporated milk, divided
¾ cup butter or margarine, softened
1 package (18 ¼ oz.) German chocolate cake mix
2 cups (12 oz.) semisweet chocolate chips
Place butter in mixing bowl and microwave until softened. Add dry cake mix. Set aside.
In a small saucepan over low heat, melt caramels with 1/3 cup milk. Stir occasionally to keep caramels from sticking to the bottom of the saucepan.
While caramels are melting, add remaining milk to mixing bowl and mix butter, cake mix and milk well. Spread half of the dough into a greased 13” x 9” x 2” baking pan. Bake at 350 degrees for 6 minutes.
Remove pan from oven. Sprinkle chocolate chips over dough. Pour caramel mixture over chips. Drop remaining dough by tablespoonfuls over caramel layer. Return to the oven for 15 minutes. Allow to set 3-4 hours or overnight before cutting. Enjoy!