This cake is so cool to make with kids because of the process that comes together when it bakes. Everything shifts from where you last left it and is so fun to see it come together.
Check out what our friends over at Tip Hero have to say about this recipe,
“It’s called an earthquake cake because of the ingredients shifting around during and after baking: the cream cheese mixture sinks into the cake, some of the pecans and coconut rise towards the top, and it’s an uneven and not very beautiful-looking cake. But don’t let that stop you, it’s gooey and chocolatey and delicious!”
Yep, this cake is not that beautiful but it certainly is delicious and fun. You are going to love this!
Ingredients
1 cup shredded sweetened coconut
1/2 cup chopped pecans
1 box Betty Crocker German chocolate cake mix
3 eggs
1 1/3 cup water
1/2 cup Wesson vegetable oil
8 oz softened Philadelphia cream cheese
½ cup (4 oz) Land O’ Lakes butter
2 cups Domino powdered sugar
1 tsp vanilla extract
1 cup Hershey’s dark chocolate chips
Instructions
Preheat the oven to 350F. Spray a 9×13 baking pan with non-stick spray.
Sprinkle the coconut in an even layer in the pan followed by the pecans.
In a large mixing bowl, whisk the cake mix with the eggs, water and vegetable oil.
Pour the cake batter over pecans & coconut.
In a medium saucepan over medium heat, melt butter and cream cheese together, then transfer to a 4 cup measuring cup and whisk or beat in the powdered sugar with a hand mixer until smooth. Stir in the vanilla.
Pour the cream cheese mixture in ribbons on top of the cake batter, then swirl with a knife.
Top with the chocolate chips.
Bake 45-55 minutes.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Gently shake the pan and make sure the center no longer jiggles to test if the cake is done
Thanks again to Tip Hero for this amazing recipe.
