Ingredients
1 1/2 cups chopped pecans
1 1/2 cups sweetened shredded coconut
1 box chocolate fudge cake mix
Large eggs oil and water according to cake mix package
1 1/4 cups semisweet chocolate chips
1 teaspoon canola oil or vegetable oil
1/2 tablespoon flour
1/2 cup unsalted butter
1 8-ounce package cream cheese softened to room temperature
3 cups powdered sugar
Instructions
Preheat oven to 350 degrees. Spray a deep 9×13-inch pan with nonstick baking spray. Evenly sprinkle pecans and coconut in the bottom of the pan.
In a large bowl, mix the cake according to box instructions with egg, vegetable oil, and water. In a small bowl, mix 3/4 cup chocolate chips with canola oil. Sprinkle with flour and stir to combine. Stir the chocolate chips into the cake mix and spoon it in the baking dish over the pecans and coconut.
Melt the butter in the microwave and let it cool slightly. Using a mixer, beat cream cheese until smooth and lump free. Slowly add the melted butter and beat until smooth. Add the powdered sugar 1 cup at a time and mix until smooth. Dollop the cream cheese mixture by rounded tablespoons randomly over the top of the cake. Sprinkle the remaining chocolate chips over the top.
Bake for 40 minutes or just until the chocolate cake portion is just set.