Picnic Chocolate Cake - German Chocolate Cake with a Twist!

• 1 stick butter, melted (divided use)
• 1 cup (225 ml) pecans, chopped
• 1 cup (225 ml) coconut, flaked
• 1 German Chocolate Cake mix
• 1 8 oz (224 grm). package cream cheese
• 1 lb (.5 kg). box confectioner's sugar

1. Preheat oven to 350 degrees (175 C.) and lightly grease a 9 inch x 13 inch cake pan.
2. In the bottom of the 9 x 13 cake pan, spread evenly as possible 1/2 stick of the melted butter, chopped pecans and flaked coconut, set aside.
3. Prepare the German Chocolate Cake Mix as directed on back of box.
4. Pour the mixed batter over bottom layer of butter, coconut, and nuts, and set aside.
5. In a saucepan on low heat, melt the cream cheese, 1/2 stick of butter and gradually add confectioner's sugar until mixed well.
6. Spoon this mixture over the top of batter as evenly as possible.
7. Bake at 350 degrees (175 C.) for about 50 to 60 minutes, and cool.
8. Serve right out of the pan.
9. The top of cake will be bubbly and slightly crusty looking and this is the right appearance.

butter, pecans, coconut, chocolate cake mix, cream cheese, sugar

Taken from online-cookbook.com/goto/cook/rpage/000D9A (may not work)