Earthquake Cake
This amazing cake is filled with a chocolate layer, a coconut and pecan layer and a cheesecake layer which undergo a seismic shift during baking causing crevices in the cake, and thus, Earthquake Cake. Great dessert for holiday baking and company.
Ingredients
- 1 Duncan Hines German Chocolate Cake Mix
- 1 cup coconut
- 1 1/2 cups chopped pecans
- 8 oz. cream cheese
- 1 stick butter 1/2 cup
- 4 cups powdered sugar
Instructions
- Preheat oven to 350°.
- Grease and flour a 9x13” baking dish.
- Spread pecans and coconut in the bottom of the prepared dish.
- Mix cake mix according to package directions.
- Spread over top of pecans and coconut.
- Melt butter and cream cheese over low to medium heat in small saucepan.
- Remove from heat.
- Add powdered sugar and whisk to combine.
- Spread powdered sugar mixture over top of cake batter in baking dish.
- Smooth the top.
- Bake for 45 minutes or until cake tests done.
- Cool completely before cutting into squares.
- Store covered tightly.
- After 2 days, store in refrigerator.
Notes
NOTE: My cake mix required 3 eggs, 1/3 cup canola oil and 1 cup water to make cake according to package directions. NOTE: Hannah said the original recipe called for 1 ½ cups coconut but that it totally overwhelmed the cake so she cut it back to ½ cup. I’ve increased the coconut to one cup for a happy medium. NOTE: You can also add a bag of chocolate chips on the bottom of the dish with the coconut. NOTE: Cover cake with foil after about 30 minutes to prevent cream cheese layer from browning too much. NOTE: Drizzle each slice with chocolate syrup, if desired.
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