Earthquake Cake
by Cindi Sutter, Founder & Editor Spirited Table®—All content provided by Cooking Professionally
Time: 50 minutes
Yield: 24 servings
Earthquake Cake is an earth-shakingly good dessert that comes together in a snap! Pockets of creamy sweetness nestled in chocolate cake, all topped with crunchy coconut and buttery pecans. It takes less than an hour to make an Earthquake Cake and less than a second to fall in love with its range of luscious flavors. It happens on the very first bite!
Ingredients
• 1 cup flaked coconut, toasted
• 1 cup pecans, chopped
• 1 (15.25-ounce) package German chocolate cake mix, plus the ingredients called for in the package instructions
• 1/2 cup butter, softened
• 1 (8-ounce) package cream cheese, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
Instructions
Preheat the oven to 350 degrees F.
Grease a 9x13-inch baking pan.
Spread the coconut and pecans in the bottom of the baking pan.
Prepare the chocolate cake mix according to package instructions.
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 into the cream cheese mixture, beating until smooth.
Drop spoonfuls of the cream cheese mixture over the cake batter. The final result should look spotted.
Bake the cake for 50 minutes.
Allow the Earthquake Cake to cool completely before serving.
