German Chocolate Crater Cake
1 C. pecans, chopped
1 C. flaked coconut
1 box German chocolate cake mix, prepared according to box directions
1 (8-oz.) pkg. cream cheese
1 stick butter
1 (16-oz.) box powdered sugar
1 (2.05-oz.) Milky Way candy bar
3/4 C. evaporated milk
Preheat oven to 350°F. and spray 9 x 13 inch baking dish with nonstick coating.
Sprinkle pecans and coconut over the bottom of baking dish.
Prepare cake mix according to directions on box. Pour over pecans and coconut.
Melt, over low heat, the cream cheese and butter. Stir in the powdered sugar and continue stirring until blended. Pour, or spoon, the cream cheese mixture over the cake batter.
Bake about 40 – 45 minutes. While cake is baking, melt Milky Way candy bar in the evaporated milk. Cool slightly.
When cake is baked, poke holes over the top with fork, and then slowly pour the chocolate cream over the top of the cake. It will seep into the cake.
Cut cake into squares and serve in the pan. Garnish with a strawberry slice if you like.