Earthquake Cake
Earthquake Cake is a moist and chocolatey homemade cake starts with a cake mix! It explodes with chocolate, coconut, pecans and a cream cheese swirl!
Servings: 12
Calories: 709kcal
Ingredients
- 1½ cups sweetened coconut flaked
- 1½ cups pecans chopped
- 1 cup semisweet chocolate chips
- 1 Chocolate Fudge Cake Mix (Betty Crocker - do not use the ingredient amounts given on the box)
- 1⅛ cups water (1 cup + 2 Tablespoons)
- ½ cup vegetable oil
- 3 eggs
- 8 ounces cream cheese softened
- ½ cup butter melted
- 2¾ cups powdered sugar
- 1 tsp vanilla
Instructions
- Toast coconut in skillet on stove top over low heat, stirring often. This should only take a few minutes; it is done when most of the coconut is golden brown
- In a large bowl, mix together the cake mix, water, eggs, and oil. Mix on low until well combined. Set aside.
- In a medium bowl, using a mixer, cream together the cream cheese, melted butter, and vanilla. Add powdered sugar and mix until smooth. Set aside.
- Grease the bottom only of a 9x13 baking pan. Evenly spread the coconut, pecans, and chocolate chips on the bottom of the pan. Pour cake mix over the top; spread evenly. In a zig-zag motion, pour the cream cheese mixture over the top of the cake. Using a butter knife, swirl slightly.
- Bake at 350 degrees for 40-55 minutes. Do not use the toothpick technique to test this cake for doneness. If the cake jiggles only slightly in the middle, then it is done. Cooking times will vary depending on your oven as well as the type of pan you used.
- Let the cake cool slightly before cutting. It will be gooey inside.
Nutrition
Calories: 709kcal | Carbohydrates: 70g | Protein: 7g | Fat: 48g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 474mg | Potassium: 338mg | Fiber: 4g | Sugar: 51g | Vitamin A: 565IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 3mg