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Earthquake Cake

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 ½ 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 1. Preheat the oven to 350F. Spray a 9×13 baking pan with non-stick spray. 2. Sprinkle the coconut in an even layer in the pan followed by the pecans. 3. In a large mixing bowl, whisk the cake mix with the eggs, water and vegetable oil. 4. Pour the cake batter over pecans & coconut. 5. 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. 6. Pour the cream cheese mixture in ribbons on top of the cake batter, then swirl with a knife. 7. Top with the chocolate chips. 8. Bake 45-55 minutes. *Tip: 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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