2/3 cup cold butter, cubed
1 cup semi-sweet chocolate chips
1 can coconut-pecan frosting
1/4 cup milk
Place cake mix in a large bowl; cut in butter until crumbly. Press 2 1/2 cups into a greased 9x13 baking pan. Bake at 350 degrees for 10 minutes, immediately sprinkle with chocolate chips. Drop frosting by tablespoonfuls over the chips.
Stir milk into the remaining crumb mixture; drop by teaspoonfuls over top. Bake 25-30 minutes longer or until bubbly around the edges and top is cracked. Cool on a wire rack and refrigerate for 4 hours before cutting.
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