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Earthquake Cake
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| Earthquake Cake One | |
| 2/3 cup | shredded coconut |
| 2/3 cup | pecans, chopped |
| 2/3 cup | chocolate chips |
| 1 box | German chocolate cake mix |
| 8 ounces | cream cheese |
| 1/4 pound | butter, at room temperature |
| 1 pound | powdered sugar |
| Sprinkle the coconut, pecans and chocolate chips over the bottom of a greased 9 X 12 inch cake pan. Prepare the cake, following the package directions, then pour batter into prepared pan. In a small saucepan, melt the cream cheese with the butter, then stir in the confectioners sugar. Spread over top of the cake batter; spreading topping a little thicker at the edges. Place in a preheated 350F oven and bake for 40-50 minutes. Earthquake Cake Two | |
| 1 cup | coconut |
| 1 cup | chopped nuts |
| 1 box | chocolate cake mix |
| 1 8oz package | cream cheese, softened |
| 1/2 cup | butter, (1 stick) softened |
| 1 teaspoon | vanilla |
| 2 cups | powdered sugar |
| 3/4 cup | chocolate chips |
Grease a 9-by-13-inch pan. Sprinkle nuts and coconut on bottom of pan. Mix cake mix as directed on box. Pour over nuts and coconut.
In a separate mixing bowl, beat together the cream cheese, butter, sugar and vanilla with a hand mixer on low to medium-low until well blended (add the sugar about a half cup at a time to prevent a powder explosion). This mixture will look like thick cheesecake batter.
Drop by spoonfuls over the chocolate cake batter, leaving at least a one-inch margin around the sides of the pan (this prevents the cheesecake from bubbling over).
Weave a butter knife in an s-pattern through the batter to create a swirl, but be sure to not disturb the nuts and coconut — keep the knife very shallow. Sprinkle with the chocolate chips.
Bake at 350 degrees for 50 minutes.
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