With toasted coconut, crunchy pecans, and tunnels of creamy filling, this earthquake cake sends a shockwave right to your tastebuds.
Keyword: Earthquake Cake Recipe
15.25ounce boxchocolate fudge cake mix
1⅛cupswater(or 1 cup plus 2 tablespoons)
1cup semi-sweet chocolate chips
Preheat the oven to 350°F.
If desired, toast the coconut in a skillet on the stovetop over low heat, stirring often, or broil in the oven for 2 to 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 9x13-inch baking pan. Evenly spread the coconut, pecans, and chocolate chips on the bottom of the pan.
Pour the cake mix over the top; spread evenly.
Drop dollops of cream cheese mixture throughout the cake and use a skewer or butter knife to swirl slightly into the cake mix.
Bake for 40 to 45 minutes.
Let the cake cool slightly before cutting. It will be gooey inside.
Use our measurements for the boxed cake add-ins rather than what is directed on the box.
Make sure your cream cheese is at room temperature to ensure you don't end up with lumps in your mixture.
Do not use the toothpick test to check this cake for doneness. If the cake jiggles only slightly in the middle, then it is done. The baking time will vary depending on your oven as well as the type of cake pan you used.
Part of the charm of this cake is the way it comes out looking uneven and messy. Don't aim for perfection for this divine cake.