2/3 cup butter, softened
1 package German chocolate cake mix
1 (6 ounce) package semisweet chocolate chips (1 cup)
1 tub coconut pecan ready-to-spread frosting
1/4 cup milk

Heat oven to 350 degrees. Lightly grease rectangular pan, 13 x 9 x 2 inches. Cut butter into cake mix (dry) in medium bowl, using pastry blender or crisscrossing 2 knives, until crumbly. Press half of the mixture (2 ½ cups) in bottom of pan. Bake 10 minutes. Sprinkle chocolate chips over baked layer; drop frosting by spoonfuls over chocolate chips. Stir milk into remaining cake mixture. Drop by teaspoonfuls onto frosting layer.
Bake 25 to 30 minutes or until cake portion is slightly dry to touch. Cool completely. Cover and refrigerate until firm. Cut into 8 rows by 6 rows. Store covered in refrigerator.