Description
Earthquake Cake is a fun cake that combines a box cake mix with coconut, pecans and a cream cheese filling. Once baked, the cake has crevices and cracks like a cake that has literally been through an earthquake. The end result is an ooey gooey scrumptiously moist chocolate cake with pockets of cream cheese, pecans and coconut.
Ingredients
- 1-½ cup Chopped Pecans
- 1-½ cup Sweetened Coconut Flakes
- 1 box (about 18 Oz. Size) Chocolate Cake Mix
- Eggs, Oil And Water According To Cake Mix Package
- 1-¼ cup Chocolate Chips, Divided
- 1 teaspoon Canola Oil
- ½ Tablespoons Flour
- ½ cups Butter
- 8 ounces, weight Cream Cheese, Softened To Room Temperature
- 3 cups Powdered Sugar
Preparation
Preheat oven to 350ºF. Spray deep 9×13 inch pan with nonstick baking spray. Evenly sprinkle pecans and coconut in the bottom of the pan.
Mix cake according to box instructions with egg, vegetable oil and water. In small bowl, mix 3/4 cup chocolate chips with canola oil. Sprinkle with flour and stir to combine. Stir chocolate chips into the cake mix and spoon in the baking dish over the pecans and coconut.
Melt butter in the microwave and let it cool slightly. Using a mixer, beat cream cheese until sooth and lump free. Slowly add melted butter and beat until smooth. Add powdered sugar 1 cup at a time and mix until smooth. Drop cream cheese mixture by rounded tablespoons randomly over the top of the cake. Sprinkle remaining chocolate chips over the top.
Bake for 40 minutes or just until chocolate cake portion is just set.
Note: The toothpick test will not work on this cake as it is a gooey cake.
