1 box German chocolate cake mix
Milk, butter and eggs called for on cake mix box
2/3 cup Borden heavy whipping cream
1 cup semisweet chocolate chips (half of 12-oz bag)
2 cups sweetened flaked coconut
1 cup chopped pecans
1 cup caramel topping
4 to 6 Tbsp heavy whipping cream
Heat oven to 350°F. Grease and lightly flour the bottom and sides of 15 x 10 x 1-inch pan with shortening. In large bowl, make cake batter as directed on box. Pour into pan.
Bake 20-25 minutes or until toothpick inserted in center comes out clean. Allow to cool completely.
In a saucepan, heat 2/3 cup whipping cream over medium heat until hot with bubbles around edges but not boiling; remove from heat. Add chocolate chips, and let stand for 4-5 minutes, then stir just until melted and smooth. Let stand for a few minutes longer until ganache mounds slightly when dropped from spoon. The longer it cools, the firmer it becomes.
Pour ganache onto top center of cake, carefully spreading with large spatula so it flows evenly over top and up to edges to cover. Refrigerate about 1 hour.
In a microwave-safe bowl, mix coconut, pecans, caramel topping and 4 Tbsp whipping cream. Microwave uncovered on High 30 to 90 seconds, stirring after 30 seconds, until easily stirred and spreadable. If mixture is too thick, stir in more whipping cream, 1 teaspoon at a time, until thin enough to spread.
Drop spoonfuls of topping on top of ganache layer, and carefully spread over top and up to edges to cover. To serve, cut into 6 rows by 4 rows. Store covered in refrigerator.