1 box German chocolate cake mix
1 c. angel flake coconut
1 1/2 c. pecans
1 box powdered sugar
1 stick butter
8 oz. cream cheese, softened
1 tsp. vanilla

Mix cake mix per back directions (including all ingredients needed). Grease and flour 13x9x2-inch pan and pour cake batter in. Place aside for a moment. Mix rest of ingredients together to make cream cheese icing. When thoroughly mixed, glob or dot surface of cake batter with small islands of icing. Cake will look very strange.

Place in 350 degree oven for specified time given on back of cake box, or until chocolate part of cake comes out clean from wooden pick. Cake will be slightly shakey around white areas. Allow total cake to cool, then place in refrigerator to finish cooling process. Cake should not be removed from original pan. Serve and enjoy and keep refrigerated.