Preheat your oven to 350°F and grease a 9×13-inch baking dish.

In a mixing bowl, prepare the German chocolate cake mix according to the box instructions by adding eggs, vegetable oil, and water. Mix until fully combined.

Pour half of the batter into the greased pan and bake for 15 minutes.

While the cake layer is baking, melt the Kraft caramels, butter, and evaporated milk in a saucepan over medium heat until smooth.

After the first layer is done, evenly pour the warm caramel mixture over it.

Sprinkle semi-sweet chocolate chips and chopped pecans over the caramel layer.

Carefully spoon the remaining cake batter on top, covering the toppings.

Bake for an additional 20 minutes or until a toothpick inserted comes out mostly clean.

Let the cake cool completely before spreading the chocolate frosting on top.

Slice into squares and serve. Optionally top with a scoop of vanilla ice cream.