Earthquake Cake
Description
This decadent dessert is made with coconut, chocolate, pecans, German chocolate cake, and cream cheese. It's gooey and moist and although it's not the prettiest cake, it is outrageously delicious, is easy to make and feeds a crowd.
Ingredients
1 c. flaked coconut, toasted
1 c. chopped pecans or chocolate chips*
18.25 oz. box German chocolate cake mix
1/2 c. butter, softened
8 oz. package cream cheese, softened
4 c. powdered sugar
1 t. vanilla extract
Directions
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Preheat the oven to 350 degrees F. Grease the bottom and the sides of a 9×13 inch baking pan.
Toasted Coconut:
Add the coconut directly to a large skillet over medium-low heat.
Cook, stirring frequently, until coconut is browned/toasted.
Remove from heat. Allow to cool a bit before using.
Cake:
Spread the toasted coconut and the pecans in the bottom of the baking pan.
Prepare the chocolate cake mix according to package directions. Pour the batter over the coconut and pecans.
In a large bowl, beat together the butter and cream cheese until light and fluffy. Add the powdered sugar and vanilla; beat until the mixture is smooth. Drop spoonfuls of this mixture over the cake batter.
Bake for 50 minutes. If using chocolate chips instead of the pecans, add them now.
Allow the cake to cool completely before serving.
24 servings.
*Tip: If using chocolate chips instead of the pecans, add them right after baking. They'll add flavor and help hide gaps and craters in the cake. Don’t add them before baking or they will sink and turn the cream cheese mixture brown.