INGREDIENTS:
1 Chocolate Cake Mix (ingredients for baking the cake)
1 C. Coconut
1 C. Chopped Nuts
1 C. Chocolate Chips (optional)
1 Stick of Butter (softened)
1 8oz. Cream Cheese (softened)
4 C. Powdered Sugar
1 Chocolate or Vanilla Cool Whip (thawed)
DIRECTIONS :
Grease bottom and sides of a 9 x13 x 2 inch cake pan. Sprinkle coconut, nuts and chocolate chips on bottom of pan.
Make cake as directed on package. Pour gently on top of coconut, etc.
Cream butter and cream cheese; adding one cup of powdered sugar at a time until all powdered sugar is incorporated.
Very carefully spoon this mixture on top of unbaked cake mixture. It won’t spread so just drop it randomly.
Bake at 350* for 1 hour. If your using a convection oven, you may have to adjust the timing. Mine was done in 55 minutes.
When cool, top with Cool Whip of your choice.
I place a sheet pan on the rack below this cake just in case. It is an earthquake and it does sometimes erupt. Just something I have learned from experience
