Several months ago, while visiting my mom, I attended Wednesday night church with her. One of her good friends, Inell, had taken an Earthquake cake and was kind enough to share the recipe with me. However, months later when I wanted to make the cake I could not find it. This has happened to me more than once! In all honesty, it’s probably in the bottom of a purse somewhere, but for now, I took to the web.
This Earthquake Cake is super moist, extremely easy and crazy delicious! Inell’s cake and the one I made used a chocolate cake mix, however, while searching the web I found several variations including red velvet and pumpkin. I love the coconut, but it is totally optional and works well without it.
- 1 (15.25-oz.) box Chocolate cake mix (I used German chocolate)
- 1 (8-oz.) pkg. cream cheese, softened
- ½ c. butter, softened
- 1 tsp. vanilla extract
- 2 c. powdered sugar
- ½ c. flaked coconut
- 1 c. chopped pecans, lightly toasted
- 1½ c. chocolate chips (milk chocolate or semi-sweet)
- Preheat oven to 350℉. Spray a 9 x 13-inch baking dish with cooking spray.
- Sprinkle pecans in the bottom of the dish, set aside.
- Prepare the cake mix as directed on the package. Pour the batter evenly over the pecans, do not stir.
- Using a hand mixer, mix the cream cheese and butter until mixed well. Gradually add the powdered sugar and beat until creamy. Fold in coconut.
- Drop coconut mixture by spoonfuls randomly over the batter. Using a butter knife, lightly swirl through the batter.
- Sprinkle the chocolate chips over the top of the cake.
- Bake for 30 to 45 minutes or until a toothpick inserted into the cake come out clean.
- Cool to room temperature then serve.