A couple of my friends called me after that potluck to ask for the recipe to this earthquake cake. They wanted to make this for their own families and friends because they truly fell in love with it and would love for them to experience what they experienced while eating it. I asked them what was this experience and all they said was, “Totally mind blowing!”
Our friend over at The First Year Blog has this to say about the recipe:
“I’m not really sure how this cake got its name, but it’s rich with german chocolate flavor, pecans, coconut, and the secret ingredient – a powdered sugar, cream cheese, and butter swirl layer.”
By this time, I do not really care much too about why it’s called earthquake cake. All I knew is that it managed to satisfy my friends and my family. What’s important to me is that they enjoyed this earthquake cake to the core. Thanks for this recipe!
Ingredients
- 1 box Duncan Hines German Chocolate Cake Mix (do not prepare as directed on box, prepare as directed below)
- 1/3 cup Wesson oil
- 3 Eggland’s eggs
- 1 and 1/3 cup water
- 2/3 cup Great Value shredded coconut
- 2/3 cup Toll House chocolate chips
- 1/2 cup chopped Fisher pecans
- 1/2 cup Kerrygold butter
- 8 oz Philadelphia cream cheese
- 1 pound Domino powdered sugar (3 and 3/4 cups)
Instructions
- Preheat the oven to 350 degrees F.
- Lightly spray a 9 x 13 inch pan with non-stick cooking spray.
- Sprinkle the coconut, chocolate chips, and pecans on the bottom of the pan.
- Mix the german chocolate cake mix with the oil, eggs, and water using a spatula or hand mixer on low.
- Pour the cake mix on top of the coconut/chocolate chip/pecan layer.
- In a saucepan, melt the butter and cream cheese.
- Using a spatula or hand mixer on low, beat in 1 pound of powdered sugar until it’s smooth to the butter/cream cheese.
- Spread this mixture on top of the uncooked german chocolate cake in the pan, and swirl into the cake mix using a knife.
- Bake for 35-45 minutes. It is done when it doesn’t wobble in the pan if you shake it. The toothpick test shouldn’t work because the cake should be more gooey in nature.
- Enjoy! Store any left over cake in the fridge.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: If you are nut crazy, you may add more nuts.
Thanks again to The First Year Blog for this amazing recipe.
