9 servings | Prep Time: 20 Minutes | Start to Finish: 2 Hours 15 Minutes
1 Heat oven to 350°F. Grease 8-inch square pan with shortening; lightly flour.
2 In large bowl, beat butter, cake mix, milk, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally until well mixed. Stir in ¼ cup pecans. Pour batter into pan. Sprinkle with chocolate chips.
3 Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.
4 Meanwhile, in small bowl, mix coconut, ⅓ cup pecans and the brown sugar until well mixed. Using fork, cut butter into coconut mixture until crumbly. Sprinkle evenly over cake. Set oven control to broil. Broil cake with top 3 inches from heat about 2 minutes or until bubbly and golden brown. Cool 1 hour. Drizzle with caramel topping.
1 Serving: Calories 480; Total Fat 22g (Saturated Fat 12g, Trans Fat 0g); Cholesterol 70mg; Sodium 320mg; Total Carbohydrate 63g (Dietary Fiber 2g); Protein 5g Exchanges: 2 Starch, 2 Other Carbohydrate, 4 Fat Carbohydrate Choices: 4
Sweet Secret Chopped walnuts or almonds can be substituted for the chopped pecans in this recipe.
Simple Sparkle For a more decadent dessert, top with a dollop of whipped cream before drizzling with caramel topping.