Instructions: Heat the oven to 350 degrees F.

Line a 13- by 9-inch baking pan with foil and lightly grease the foil.

In a small saucepan, heat the caramels and milk over low heat, stirring occasionally, for about 10 minutes, or until the caramels melt.

Using an electric mixer, prepare the cake mix according to package directions, using only half the oil called for on the box. Beat on low speed for 1 minute.

Add the butter, increase the mixer speed to high, and beat for 2 minutes more, or until the batter is thick and smooth. Spread half the batter (about 3 cups) into the prepared pan.

Bake for 12 to 14 minutes, or until the cake starts to puff up around the edges (the middle will still be slightly wet).

Pour the caramel mixture over the cake and spread to the edges of the pan with a rubber spatula. Sprinkle with 1 cup of the chocolate chips and 1 cup of the pecans.

Spoon the remaining cake batter over the top and carefully spread to the edges.

Bake for 35 to 45 minutes more, or until the cake puffs up above the sides of the pan, springs back when gently pressed, and starts to pull away from the sides of the pan. Set pan on a wire rack to cool.

Meanwhile, melt the remaining 1 cup of chocolate chips. Spread over the cooled cake. Sprinkle with the remaining pecans. Let cool completely.

Makes 18 rectangles.

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