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1 box German chocolate cake
2/3 c. evaporated milk
3/4 c. margarine, melted
14 oz. pkg. caramel candy
6 oz. semi-sweet chocolate
1 c. chopped pecans

Grease and flour a 9 x 13-inch pan. Melt caramels with
1/3 cup evaporated milk and set aside. Mix remaining 1/3 cup
milk with cake mix, then add melted margarine and pecans.
Press half of cake batter in pan, sprinkle chocolate chips on
top, then drizzle caramel mixture over chips; don't stir. Top
with remaining batter and bake at 350 degrees for 20 minutes.

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