1 pkg. German Chocolate Cake mix
2/3 c. evaporated milk, divided (small can)
1 stick butter
1 pkg. Kraft caramels
1/2 c. semi-sweet chocolate chips
Melt caramels with 1/3 c. evaporated milk in a double boiler on medium heat. Set aside. Stir together in a bowl, the cake mix, 1/3 c evaporated milk, and butter. Press half of the mixture into a 9x13 pan. Bake at 350 for 6 minutes. Take the pan out. Pour the caramel mixture over the hot brownie mixture. Top with chocolate chips and the remaining cake mixture, carefully crumbling it on top. Bake 350 for 18 to 20 minutes. Do not overcook. Cool until set.
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