Ingredients

The following ingredients have 12 Servings
  • 2 tablespoons vegetable shortening (for the pan)
  • 1 cup pecans (chopped)
  • 1 1/2 cups sweetened coconut flakes
  • 1 box chocolate cake mix (plus ingredients to listed on the package mix)
  • 8 ounces chocolate (chopped and melted)
  • 1/2 cup butter (melted)
  • 8 ounces cream cheese (softened to room temperature)
  • 2 1/2 cups powdered sugar
  • 1 cup semisweet chocolate chips
  • 1 cup white chocolate chips
  • 8 ounces chocolate (chopped)
  • 1/2 cup heavy cream

Instruction

  • Preheat the oven to 350 degrees F.
  • Coat a 9"x13" pan with vegetable shortening and set aside.
  • Spread the pecans and coconut flakes in an even layer on the bottom of the pan.
  • In a large bowl, prepare the cake mix according to package directions.
  • Stir in the melted chocolate into the cake batter.
  • Pour the cake batter over the coconut and pecans.
  • Add the cream cheese to a medium bowl and beat with a hand mixer until smooth. Add the melted butter and beat until combined.
  • Gradually add the powdered sugar to the cream cheese mixture and beat on low speed until combined, with no lumps.
  • Take dollops of the cream cheese mixture using an ice cream scoop and distribute them evenly on top of the cake batter.
  • Sprinkle the chocolate chips over the cake.
  • Bake the cake for 40 minutes or until the cake has set.
  • Cool completely before topping with the ganache.
  • Add chopped chocolate into a bowl.
  • Microwave the cream until just hot, pour it on top of the chopped chocolate, and let stand for 1 min. Stir until chocolate is fully melted and smooth.
  • If desired, garnish with more chocolate chips or sprinkles.
  • Let fully cool before cutting into squares to serve.