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Earthquake Cake

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A delightful chocolate cake layered with coconut, pecans, and a creamy cream cheese mixture, characterized by its unique ‘earthquake’ cracks.

Ingredients

Scale
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • 1 box (15.25 oz) chocolate cake mix
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 cup water
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, melted
  • 2 cups powdered sugar
  • 1 cup chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Sprinkle the shredded coconut evenly across the bottom of the dish, followed by the chopped pecans.
  3. Prepare the chocolate cake mix according to the package instructions using the eggs, oil, and water.
  4. Pour the cake batter over the coconut and pecans, spreading it evenly.
  5. In a separate bowl, mix softened cream cheese, melted butter, and powdered sugar until smooth.
  6. Drop spoonfuls of the cream cheese mixture over the batter and gently swirl with a knife.
  7. Sprinkle chocolate chips over the top.
  8. Bake for 45–50 minutes or until the center is set and the top is crackled.
  9. Let cool for 15 minutes before slicing and serving warm or at room temperature.

Notes

Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream. Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.

Nutrition

Find it online: https://voxrecipes.com/earthquake-cake-recipe/