Earthquake Cake

By didoc

It’s called an earthquake cake because of the ingredients shifting around during and after baking: the cream cheese mixture sinks into the cake, some of the pecans and coconut rise towards the top, and it’s an uneven and not very beautiful-looking cake. But don’t let that stop you, it’s gooey and chocolaty and delicious!

Ingredients

• 1 cup shredded sweetened coconut
• 1/2 cup chopped pecans
• 1 box German chocolate cake mix
• 3 eggs
• 1 1/3 cup water
• 1/2 cup vegetable oil
• 8 oz softened cream cheese
• 1/2 cup (4 oz) butter
• 2 cups powdered sugar (also known as confectioners’ sugar or icing sugar)
• 1 tsp vanilla extract
• 1 cup dark chocolate chips

Details

Adapted from tiphero.com

Preparation

Step 1

1 box German chocolate cake mix

Directions:

Preheat the oven to 350F. Spray a 9×13 baking pan with non-stick spray.

In a large mixing bowl, whisk the cake mix with the eggs, water and vegetable oil.

Pour the cake batter over pecans & coconut.

In a medium saucepan over medium heat, melt butter and cream cheese together, then transfer to a 4 cup measuring cup and whisk or beat in the powdered sugar with a hand mixer until smooth. Stir in the vanilla.

Pour the cream cheese mixture in ribbons on top of the cake batter, then swirl with a knife.

The toothpick test won’t work for this cake because of the gooey chocolate and cream cheese; the cake is done when you can gently shake the pan and the center of the cake no longer jiggles.

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