This recipe was given to me by my friend Amy Lockwood-Shuler. She brought it for dessert when we had her and her husband Brant over for dinner a few weeks ago. Look out though, this is not called “Earthquake Cake” for nothing! If you eat too much of it, you will cause an earthquake when you get up from the table! It is heavy, and rich, and delicious! Hope not too many people in So.Cal. make this at the same time cause there will be a really big one! Be careful, but enjoy!
Equipment used; 9×13 inch baking dish, hand mixer, spatula, knife, and sauce pan
1 box German Chocolate Cake Mix (do not prepare per directed on box, but prepare as directed below.
1/3 Cup oil
1-1/3 Cup water
2/3 Cup shredded coconut
2/3 Cup chocolate chips
1/2 Cup chopped pecans
1/2 Cup butter
8 oz cream cheese
1 lb powdered sugar
Now we will put it all together:
1. Preheat oven to 350″ F
2. Lightly spray pan with cooking spray
3. Sprinkle coconut and chocolate chips and nuts on the bottom of the baking pan
4. In separate bowl, mix the German Chocolate cake mix with the oil eggs and water, using a spatula of a hand mixer on low
5. Pour the chocolate cake mixture on top of the coconut/choc chip/nut layer
6. In separate sauce pan melt butter and cream cheese together on a low heat.
7. Using a spatula or hand mixer on low, beat one lb. powdered sugar into the butter cream cheese mixture and stir until smooth
8. Spread this mixture on top of the un-cooked chocolate cake batter mix and use a knife to swirl this into the cake mix leaving a nice pattern on top.
9. Bake 35 to 45 minutes. It is done when the cake does not wobble when you shake it a bit. A toothpick test will not work on this cake because of it’s natural pudding like consistency.
10. Cool, cut, and enjoy!