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German Chocolate Dump Cake

Kathryn Thomas

1 cup sweetened shredded coconut
1 ½ cups chopped toasted pecans, divided
1 pkg. devil’s food cake mix (regular size)
8 oz. cream cheese, softened
½ cup butter, melted
2 tsp. vanilla extract
2 cups confectioners’ sugar
½ cup semisweet chocolate chips

Preheat oven to 350° F. Grease a 9x13 baking pan. Sprinkle coconut and 1 cup of pecans into baking pan. Prepare cake mix according to package directions. Pour batter into prepared pan. In a large bowl, beat cream cheese, butter, and vanilla until smooth, then stir in confectioners’ sugar. Stir in chocolate chips and remaining pecans. Spoon over batter. Cut through batter with a knife to swirl. Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.