When you are making these, if you are going to strictly follow the recipe here, DO NOT follow the recipe on the cake box. Just pour the cake mix itself into a bowl and then add the ingredients and follow the instructions here for making the “crust.”

If you want to follow the instructions on the cake box to make that crust part, you can do that, but then DO NOT add any of the crust ingredients from the recipe, just follow the instructions and use the ingredients listed on the cake box. Then prepare the “filling” according to the recipe.

 

INGREDIENTS

For the Crust:

1 box Devil’s Food cake mix (not the kind with pudding added)

½ cup (1 stick) unsalted butter, melted

1 large egg

For the Filling:

1 (14-oz.) can sweetened condensed milk (I used fat free and it was fine)

1 tsp vanilla extract

1 large egg

1 cup chopped pecans

1 cup shredded coconut (I used sweetened coconut)

½ cup milk chocolate chips

 

INSTRUCTIONS

 

Preheat the oven to 350 degrees F. Grease a 9×13 inch baking pan (I used non-stick cooking spray).

In a medium bowl, mix together the cake mix, butter and egg, and press into the bottom of the prepared pan. The crust should not come up the sides. Bake for 7 minutes and remove from the oven. The crust will not look done.

While the crust is baking, mix together the sweetened condensed milk, vanilla, egg, pecans and coconut. Pour evenly over the warm crust and sprinkle evenly with the chocolate chips. Bake for 24-30 minutes, until the top is a light golden brown. Remove from the oven and cool completely before cutting into squares.

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Quick Tip:  For added decadence, drizzle caramel sauce over the top as the last step.

Recipe courtesy of Six Sisters’ Stuff, image courtesy of bakeorbreak.com