1 pkg. yellow cake mix
1 sm. pkg. instant vanilla pudding mix
4 eggs
1/2 c. oil
1 (8 oz.) sour cream
1/2 c. water
1 c. milk chocolate chips
4 oz. German chocolate, grated
1 c. chopped pecans

Combine first 6 ingredients in mixing bowl. Beat until smooth. Stir in chocolate chips, grated chocolate and pecans. Pour into greased and floured 9 x 13 inch cake pan. Bake at 325 degrees for 35 minutes or until cake is done. Cool in pan. Frost with coconut-cream icing.

COCONUT-CREAM ICING:

1/4 c. butter, softened
1 (8 oz.) cream cheese, softened
1 c. confectioners' sugar
1 c. chopped pecans
2 c. coconut

Cream butter, cream cheese and confectioners' sugar in bowl until light and fluffy. Add pecans and coconut. Mix well. Spread on cooled cake.