Earthquake cake

By khovater

Ingredients

• Frosting:
• 1 box Devil’s Food Cake Mix, plus eggs, water and oil needed to prepare
• 1 cup sweetened, shredded coconut
• 1 cup chopped pecans
• 1 block (8 oz) cream cheese
• 3 cups powdered sugar
• 2 teaspoons vanilla extract
• 4 Tablespoons (half a stick) butter
• 2 Tablespoons cocoa powder
• 2 Tablespoons milk
• 2 cups powdered sugar
• 1/2 teaspoon vanilla

Preparation

Step 1

Preheat oven to 350. Spray a 9×13 cake pan with nonstick spray.


Sprinkle bottom of prepared pan evenly with coconut and pecans. Prepare cake mix as directed on box and set aside one cup of the batter. Pour the rest of the cake batter into the pan and smooth out so it’s even. In another bowl, beat the cream cheese, melted butter and vanilla until well combined. Add powdered sugar and beat until smooth. Spoon over the cake batter, covering the surface as evenly as possible. Spoon the remaining cake batter over the top and bake for about 45 minutes or until a toothpick inserted in the center comes out clean.


While the cake is still warm, prepare your frosting. In a small saucepan over low heat, melt 4 Tablespoons of butter. Once melted add cocoa powder and milk and whisk until thickened and just beginning to bubble. Remove from heat and stir in vanilla and powdered sugar. Pour over warm cake and spread immediately.


I prefer this cake after it has sat in the fridge overnight but if you can’t wait that long, I don’t blame you.