|German chocolate cake mix||200 Gram|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Rich & creamy coconut pecan frosting||1 Can (10 oz)|
|Milk||1⁄3 Cup (5.33 tbs)|
|All purpose flour||2 Tablespoon|
|Egg||1 , slightly beaten|
|Caramel topping||1⁄2 Cup (8 tbs)|
|Sweetened whipped cream||1 Tablespoon|
|Pecan halves||2 Tablespoon|
|Toasted coconut||1 Tablespoon|
1. Heat oven to 350°F (325°F for dark and nonstick pan). In large bowl, stir together dry cake mix and butter. Press evenly in ungreased 13x9-inch pan.
2. Using same bowl, stir frosting, milk, flour and egg until blended. Pour evenly over mixture in pan.
3. Bake 43 to 47 minutes or until set. Serve warm or cool. Top each serving with remaining ingredients. Store covered in refrigerator.
High Altitude (3500-6500 ft): No change.