So, why am I telling you about them at all? Well, Valentine's Day is coming up and if your sweetie loves German Chocolate cake he or she might love you even more if you make these for them. If you do, I would highly recommend wrapping them individually and storing them in the freezer so they can pull one (I repeat ONE) out each day. Eating these in a highly-controlled manner is highly-recommended.
Now that you're tense and on edge, swoon away....
1 box German Chocolate cake mix
2/3 cup butter, melted
1 cup semi-sweet chocolate chips
1 tub pecan coconut frosting
1/4 cup milk
In a bowl, combine the cake mix and melted butter until all the mix is damp and all the dry mix is incorporated. It will be crumb-like and on the dry-side. Turn 2 1/2 cups of these crumbs out into a greased 9 x 13 inch pan coated with cooking spray. Using your fingers, pat the crumbs into the bottom of the pan evenly. Bake at 350 degrees for 10 minutes. Remove from oven and sprinkle the chocolate chips on top. Being careful not to burn yourself on the hot pan, drop dollops of the frosting on top. Next, add the milk to the remaining crumbs, beating with a spoon until well-mixed. Drop dollops of this mixture on top as well. Put the pan back in the oven (at 350 degrees) for another 30 minutes or until the batter portions on top are dry to the touch. Let cool completely, cut into squares and refrigerate until ready to serve (or wrap with saran wrap and freeze).
Oh, and I must mention that if you love German Chocolate, you'll love this German Chocolate Cheesecake.