The earthquake cake starts with a box of German chocolate cake mix, then add coconut, chocolate chips, pecans and a delicious swirl of cream cheese! There is no need to frost this cake as the cream cheese mixture becomes a layer of frosting on the inside of the cake. It cracks after baking, earning it the name “earthquake cake”! One of the best cakes to serve at a party.
I don’t really know how this cake got its name, but it is rich in the taste of German chocolate, pecans, coconut and the secret ingredient – a layer of powdered sugar, cream cheese and butter. It’s incredible and many of you agree with me based on your comments!
1 box of German chocolate cake mix (do not prepare as indicated on the box, but as shown below)
1/3 cup of oil
1 and 1/3 cup of water
2/3 cup of grated coconut
2/3 cup chocolate chips
1/2 cup chopped pecans
1/2 cup, 1 stick, unsalted butter
8 oz. cream cheese
1 pound of powdered sugar (3 and 3/4 cups)
Preheat the oven to 350 degrees F.
Lightly spray a 9 x 13-inch skillet with nonstick cooking spray.
Sprinkle bottom of pan with coconut, chocolate chips and pecans.
Mix the German chocolate cake mix with the oil, eggs and water using a spatula or hand mixer on low power.
Pour the cake mix over the coconut, chocolate chip and pecan layer.
In a saucepan, melt butter and cream cheese.
Using a spatula or hand mixer, add one pound of powdered sugar, beating until the mixture is smooth with the butter and cream cheese.
Spread this mixture over the unbaked German chocolate cake in the pan and swirl it into the cake mixture with a knife.
Bake for 35 to 45 minutes. The cake is baked when it does not wobble in the pan if you shake it. The toothpick test should not work because the cake should be stickier by nature.
Enjoy! Keep leftover cake in the refrigerator.