Recipe by Jennifer Sharp (from magazine)

1 package German chocolate cake mix 2/3 C cold butter or margarine 1 C semisweet chocolate chips 1 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 13x9 baking pan. Bake at 350* 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 the top.
Bake 25-30 minutes longer or until bubbly around the edges and top is cracked. Cool on a wire rack. Refrigerate for 4 hours before cutting.