Preheat oven to 350 degrees.
Mix together cake mix, margerine, and 1/2 c evaporated milk.
Pour 1/2 of the batter into a 9x13 pan.
Bake for 6 - 7 minutes. It will be puffy.
Melt the caramels and remaining 1/3 c evaporated milk over low heat while cake cools.
Pour melted caramels over cooled cake.
Sprinkle with nuts and chocolate chips.
Dot the cake with the remaining batter.
Bake 18 - 20 more minutes.
Let cake set level for approximately 24 hours.