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Hold on to your seat because things are about to rumble – it’s the Earthquake Cake!
I’m not really sure how this cake got its name, but it’s rich with german chocolate flavor, pecans, coconut, and the secret ingredient – a powdered sugar, cream cheese, & butter swirl layer.
Layer #1 (on the left) – chocolate chips, pecans, and coconut, and layer #2 (on the right) german chocolate cake mix
Layer #3 – the swirled butter, cream cheese, powdered sugar goodness
I think I overcooked mine slightly because the end result is suppose to be a bit more gooey and not completely cake-like, so be sure to watch your cooking time! But nevertheless this earthquake cake was phenomenal and was the talk of the night at our pot luck.
- 1 box German Chocolate Cake Mix (do not prepare as directed on box, prepare as directed below)
- ⅓ cup oil
- 3 eggs
- 1 and ⅓ cup water
- ⅔ cup shredded coconut
- ⅔ cup chocolate chips
- ½ cup chopped pecans
- ½ cup butter
- 8 oz cream cheese
- 1 pound powdered sugar (3 and ¾ cups)
- Preheat the oven to 350 degrees.
- Grease a 9 X 13 inch pan.
- Sprinkle coconut, chocolate chips, and pecans on the bottom of the pan.
- Mix the german chocolate cake mix with the oil, eggs, and water.
- Pour the cake mix on top of the coconut/chocolate chip/pecan layer.
- In a saucepan, melt the butter and cream cheese.
- Beat in 1 pound of powdered sugar until it’s smooth.
- Spread this mixture on top of the uncooked german chocolate cake in the pan, and swirl into the cake mix using a knife.
- Bake for 35-45 minutes. It is done when it doesn’t wobble in the pan if you shake it. The toothpick test shouldn’t work because the cake should be more gooey in nature.
Recipe adapted from Sweet Treats and More.