This has got to be my favorite cake, hands down. I love the chocolate gooey pecan, coconut and cream cheese concoction. What makes this cake even better, is how easy it is to make. It is also a wonderful picnic cake. It doesn’t have any icing on it to melt in the hot temperatures.
Spray a 13×9 inch pan with an oil spray. Sprinkle 1 cup of coconut and 1 cup of chopped pecans on the bottom of the pan.
Following the instructions on the back of a German Chocolate Cake mix. Pour the batter on top of the coconut and pecan mixture.
Pour 1 pound of powdered sugar into a bowl.
Add 8 oz. of softened cream cheese to the powdered sugar.
Then add 1 melted stick of butter to the powdered sugar.
Cream the powdered sugar, cream cheese and melted butter together.
Using a spoon, put a dollop of the powdered sugar/cream cheese mixture on top of the cake mix. Put the dollops all over the top of the cake.
After the dollops are put on top of the cake, it should look something like this. Cook this in a 350 degree oven for about 50 minutes or until done.
When taken out of the oven, it will look like this. It looks like an earthquake hit it with the fault lines and everything in it. Try it sometime. It will shake your world too!