German Chocolate Upside Down Earthquake Cake
Description
Making German Chocolate Cake can be time consuming, but not with this recipe. It's an upside down method with the same delicious ingredients, coconut, pecans, and chocolate with a special cream cheese filling.
Ingredients
Cake:
1 German chocolate cake mix
1 c. water
1/2 c. vegetable oil or melted butter
3 large eggs
Topping:
1 c. coconut flakes
1 c. chopped pecans
1 c. chocolate chips (milk chocolate or semi-sweet)
Filling:
1 stick (1/2 c.) butter, salted or unsalted
8 oz. package cream cheese, at room temperature
2 c. powdered sugar
1 t. vanilla extract
Directions
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Preheat oven to 350 degrees F.
Cake Batter:
Make the cake batter according to the package directions. In a large bowl, combine cake mix, eggs, oil, and water; stir well using a whisk, an hand electric mixer or stand mixer with paddle attachment.
Cream Cheese Filling:
Add the cream cheese and butter to a medium bowl; microwave for 1 minute or until the butter is melted; stir well. Add the powdered sugar; mix using a hand mixer. Stir in the vanilla extract; mix well.
Build the Cake:
This cake was make with an 8 x 12 inch baking pan. If using a 9x13 inch baking dish, adjust the baking time. Prepare the baking dish with non-stick cooking spray.
Add and evenly spread out the coconut, pecans and chocolate chips to the bottom of the pan.
Pour cake batter on top.
Place dollops of cream cheese filling around the top of the cake.
Use a butter knife to swirl the cream cheese mixture. This is a key step.
Bake 60 minutes or until cake pulls away from the edges and is done in the center. Baking time will depend on the pan size. If using a 9 x 13 inch pan, start checking it at the 50-minute mark.
Remove the cake from the oven and place the baking pan on a wire rack to cool.
Cut the cake into 15 slices.
Serve.
15 servings.