1 (1 pound 2.25 ounce) package moist German Chocolate cake mix
1 (11 ounce) package butterscotch chips
3/4 cup chopped pecans
1/2 cup flaked coconut (optional)
1/3 cup vegetable oil
2 eggs
1 (17 ounce) jar Mrs. Richardsons Caramel Fudge Topping

Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking pan.

Combine cake mix, butterscotch chips, nuts, coconut, oil and eggs; mix well by hand. Dough will be very stiff and crumbly. Press half of cake mixture in bottom of prepared pan. Bake 10 minutes.

Pour Mrs. Richardson's topping over partially-baked crust. Top with small spoonsful of remaining cake mixture. Return to oven. Bake 25 to 30 minutes or until top is set and edges are golden brown. Remove from oven and cool 20 minutes.

Run a knife around edges of pan to loosen. Cool completely. Cut into squares. Store tightly covered at room temperature up to 3 days.

Makes 32 bars.