1 (18 1/4 oz.) pkg. German chocolate cake mix
2/3 c. cold butter
1 c. (6 oz.) semi-sweet chocolate chips
1 (15 oz.) can coconut-pecan frosting
1/4 c. milk

Place cake mix in a bowl. Cut in butter until crumbly. Press 2 1/2 cups into a greased 13 x 9 x 2-inch baking pan.

Bake at 350°F for 10 minutes. Immediately sprinkle with chocolate chips. Drop frosting by tablespoonfuls over the chips. Stir milk into the remaining crumb mixture. Drop by teaspoonfuls over top.

Bake 25 to 30 minutes longer or until bubbly around the edges and top is cracked. Cool on a wire rack. Refrigerate for 4 hours before cutting.

Yield: 4 dozen.