Hurricane/Earthquake Cake

Ingredients

• 1/2 cup butter
• 1 cup chopped pecans
• 1 cup flaked coconut
• 1 (18.25 ounce) package German chocolate cake mix
• 1 (8 ounce) package cream cheese
• 1/2 cup butter don't substitute
• 3 3/4 cups confectioners' sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Melt and spread 1/2 cup butter in the bottom of a 9x13 inch pan.** if you line the pan with parchment paper it will pop right out after baking and cooling, if not it will stick to the pan. Sprinkle coconut and pecans evenly over the bottom of pan; set aside.
2. Prepare cake mix as directed on package. Pour batter over coconut and pecans in pan. In a saucepan over low heat, melt cream cheese and 1/2 cup butter. Stir in confectioners' sugar until mixture is smooth. Spoon cream cheese mixture randomly over top of cake batter.
3. Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool and serve from the pan.