Earthquake Cake
The good news is that earthquake cake will still have moisture thanks to the cream cheese filling and coconut. It won’t be as fudgy, but it will still taste good. Refrigerating the cake once it cools will also help it taste more moist and rich.
Ingredients
- 1 block (8 ounces) cream cheese, softened
- 1/2 cup (1 stick) butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 cups (16 ounces) confectioners' sugar
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 2 cups (12 ounces) semisweet chocolate chips
- 1 package (13-1/4 ounces) german chocolate cake mix
- 3 large eggs, room temperature
- 1/2 cup canola oil
- 1 cup water
- vanilla ice cream, for serving
Directions
- Preheat oven to 350°. To make cream cheese filling, place softened cream cheese, softened butter, vanilla extract and salt in a large mixing bowl. Using a hand mixer, beat at medium speed until smooth, 3-4 minutes. Add confectioners' sugar, one cup at a time, beating at low speed until blended and smooth. Set aside.
- To make bottom layer, grease a 13x9-in. baking dish. Layer coconut, pecans and chocolate chips in the bottom of the prepared baking dish. Set aside.
- To make cake mix, in a large bowl, combine cake mix, eggs, oil and water; beat at medium speed 2-3 minutes or until smooth. Pour batter into the baking dish to cover chocolate chips, pecans and coconut. Spoon large dollops of cream cheese filling on top of the cake batter. Bake 35-40 minutes or until the cake is slightly wobbly in the center and the edges are set (note: a cake tester inserted in the center will not come out clean). Remove to a wire rack to completely cool. Slice; serve with vanilla ice cream, if desired.
