This is a great way to dress up a chocolate cake mix. It's rich moist, and delicious.

Ingredients

• 1 18.25-ounce German Chocolate Cake Mix,
• 14 oz individually-wrapped caramels
• 1/2 cup evaporated milk
• 3/4 cup butter
• 1 cup semisweet chocolate chips
• 1 cup chopped pecans
• 2 1-oz squares unsweetened chocolate
• 2 Tablespoons butter
• 2 Tablespoons corn syrup
• 1 teaspoon vanilla extract
• 1 1/2 cups confectioners' sugar
• 2 Tablespoons milk

Preparation
Prepare the cake mix according to the package directions. Pour a little less than half of the prepared cake mix into a well-oiled 12-inch dutch oven. Bake with 6-7 briquettes bottom heat and 14 briquettes top heat for about 15 minutes or until the top of the cake appears to be set.

While the cake is baking, stack a 10-inch dutch oven on top of the 12-inch oven. Add the caramels, evaporated milk, and 3/4 cup butter and stir until the caramels are melted and the mixture is well-blended.

Remove the 12-inch dutch oven from the heat and remove the lid from the 12-inch oven, retaining the briquettes in place on the lid. Sprinkle the chocolate chips and chopped pecans over the top of the cake. Pour the caramel mixture from the 10-inch dutch oven over the pecans and chocolate chips. Spread the remaining cake mix over the top of the caramel mixture. Place the lid back on the 12-inch dutch oven and continue baking for 20 minutes or until the cake is fully baked and springs back when lightly touched. Remove the oven from the heat and let cool with the lid off (or ajar if you're outdoors) while preparing the frosting.

To make the frosting, wipe the 10-inch oven clean with a paper towel. Place over a few briquettes and add the 2 Tablespoons butter and the unsweetened chocolate.  Stir until they are melted. Remove from the heat and add the corn syrup, vanilla, confectioner's sugar and milk. Mix until smooth.
Frost the top of the cake with the frosting and serve warm with vanilla ice cream.