1 box of German chocolate cake mix (do not prepare as indicated on the box, but as shown below)
1/3 cup of oil
1 and 1/3 cup of water
2/3 cup of grated coconut
2/3 cup chocolate chips
1/2 cup chopped pecans
1/2 cup, 1 stick, unsalted butter
8 oz. cream cheese
1 pound of powdered sugar (3 and 3/4 cups)
Preheat the oven to 350 degrees F.
Lightly spray a 9 x 13-inch skillet with nonstick cooking spray.
Sprinkle bottom of pan with coconut, chocolate chips and pecans.
Mix the German chocolate cake mix with the oil, eggs and water using a spatula or hand mixer on low power.
Pour the cake mix over the coconut, chocolate chip and pecan layer.
In a saucepan, melt butter and cream cheese.
Using a spatula or hand mixer, add one pound of powdered sugar, beating until the mixture is smooth with the butter and cream cheese.
Spread this mixture over the unbaked German chocolate cake in the pan and swirl it into the cake mixture with a knife.
Bake for 35 to 45 minutes. The cake is baked when it does not wobble in the pan if you shake it. The toothpick test should not work because the cake should be stickier by nature.
Enjoy! Keep leftover cake in the refrigerator.