Earthquake Cake
Earthquake Cake is a delightful dessert featuring a marbled chocolate and cream cheese filling, complemented by pecans and coconut, making it a perfect treat for gatherings.
Ingredients
For the cake
- 1 box German chocolate cake mix Any flavor can be substituted
- 4 large eggs Room temperature
- 1 cup water Temperature not specified
- 1/2 cup vegetable oil
For the filling and topping
- 8 oz cream cheese Softened for easier mixing
- 1 cup powdered sugar Adjust for sweetness preference
- 1 cup chopped pecans Can substitute with other nuts
- 1 cup shredded coconut Sweetened or unsweetened according to taste
- 1/2 cup chocolate chips Use semi-sweet or dark chocolate for richer flavor
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- Spread chopped pecans and shredded coconut in the bottom of the pan.
- In a large bowl, mix the cake mix, eggs, water, and vegetable oil until smooth. Pour the batter over the nuts and coconut.
- In another bowl, beat together the cream cheese and powdered sugar until smooth. Drop spoonfuls of the cream cheese mixture over the cake batter.
- Swirl the cream cheese into the batter with a knife.
- Sprinkle chocolate chips on top.
Baking
- Bake for 40-45 minutes, or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
Serve warm or at room temperature. Great with vanilla ice cream or topped with whipped cream and more chocolate chips. Store in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 46gProtein: 5gFat: 18gSaturated Fat: 5gSodium: 320mgFiber: 1gSugar: 25g
Tried this recipe?Let us know how it was!