Earthquake Cake

 This Earthquake Cake is gooey, chocolatey, and full of tasty surprises with every bite. From the big dollops of cream cheese to the crunchy pecans and coconut flakes layered in with chocolate cake mix, this cake takes you by surprise—in a good way!

If you are a lover of all things chocolate, you need to try our Chocolate Lasagna and this Chocolate Mayonnaise Cake, which is a moist chocolate cake recipe, with a unique ingredient.

INGREDIENTS

1 1/2 cups sweetened coconut flaked

1 1/2 cups pecans chopped

1 cup semi-sweet chocolate chips

1 box Chocolate Fudge Cake Mix

1 1/8 cups water (or 1 cup + 2 tbsp)

1/2 cup vegetable oil

3 eggs

8 oz cream cheese softened

1/2 cup butter melted

2 3/4 cups powdered sugar

1 tsp vanilla

INSTRUCTIONS

If desired, toast coconut in skillet on stove top over low heat, stirring often or broil in oven, 2-3 minutes.

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 9×13 baking pan. Evenly spread the coconut, pecans, and chocolate chips on the bottom of the pan.

Pour cake mix over the top; spread evenly.

Drop dollops of cream cheese mixture throughout cake and use a skewer or butter knife to swirl slightly into cake mix.

Bake at 350º for 40-45 minutes.

Let the cake cool slightly before cutting. It will be gooey inside.

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