Turtle Cake - cooking recipe

Ingredients

1 (14 ounce) bag caramels
5 ounces evaporated milk (not sweetened condensed milk)
1 (18 ounce) box German chocolate cake mix, with pudding (the one that uses oil)
3 eggs (or as called for by your cake mix)
1/4 cup oil (1/2 the quantity called for by the cake mix)
1 1/3 cups water (or as called for by your cake mix)
3/4 cup butter, room temp
12 ounces semi-sweet chocolate chips
2 cups pecans, chopped

Preparation

Heat oven to 350*.
Line 13x9 pan with foil and lightly grease the foil.
In small saucepan, slowly heat caramels and milk stirring until melted.
Prepare cake.
Beat on low 1 minute, add butter, beat on hi 2 minutes.
Spread 1/2 the batter in pan.
Bake for 13 minutes.
Pour caramel mix over cake; spread to edges.
Sprinkle with 1 cup choc chips and 1 cup pecans.
Spoon remaining batter over; spread to edges.
Bake for 40 minutes or until cake puffs up around the sides of pan and springs back when touched.
Set the cake on a wire rack to cool.
Melt remaining choc chips; spread over cooled cake; sprinkle with remaining pecans.