Earthquake Cake

By boscobojo

Ingredients

• 1 box Devil's Food Chocolate Cake with pudding
• 1 can chocolate Mocha Home style Frosting
• 1 large bag chocolate chips
• 1 box confectionery sugar
• 8 oz. cream cheese, softened
• 1 stick margarine
• 1 small can coconut, shredded
• 1 cup chopped pecans

Preparation

Step 1

Preheat oven to 325 degrees. Use an ungreased 9X13.

Ahead of time lay out cream cheese and margarine to get soft. Then, mix 1 box confectionery sugar, set aside. Empty coconut in 9X13. Also empty 1 cup pecans on top. Mix cake according to directions. Put a few chocolate chips in and stir. Pour cake mixture on top of pecans and coconuts.

Drop cream cheese mixture into mounds all over top of cake. Don't swirl around. Bake 45-1 hour. Just before you take out of oven, put the rest of chocolate chips on top. Put back in for just a minute and melt. Then take out and frost with 1/2 of frosting right away.