How To Make Earthquake Cake
This earthquake cake may not look perfect but the combination of chocolate, cream cheese, and pecans create a rich texture and well-rounded taste.
- Cooking spray
- 1½cupssweetened flaked coconut
- 1boxchocolate fudge cake mix
- 8ozcream cheesesoftened
- 2½cupspowdered sugar
- 1cupsemisweet chocolate chips
Preheat the oven to 350 degrees F. Coat a 9 x13-inch pan with cooking spray.
Place the pecans and coconut in an even layer in the bottom of the pan.
Prepare the cake mix according to package directions and pour the cake batter over the coconut and pecans.
Place the cream cheese in a medium bowl and beat with a mixer until smooth. Add the butter and beat until combined.
Gradually add the powdered sugar to the cream cheese mixture and beat on low speed until smooth.
Place dollops of the cream cheese mixture on top of the cake batter. Sprinkle the chocolate chips over the cake.
Bake the cake for 40 minutes or until the cake has set.
Cool, cut into squares and serve.
- Calories: 576.34kcal
- Fat: 32.57g
- Saturated Fat: 15.63g
- Trans Fat: 0.31g
- Monounsaturated Fat: 10.49g
- Polyunsaturated Fat: 4.19g
- Carbohydrates: 73.24g
- Fiber: 3.35g
- Sugar: 53.71g
- Protein: 5.10g
- Cholesterol: 41.13mg
- Sodium: 463.65mg
- Calcium: 95.21mg
- Potassium: 280.84mg
- Iron: 2.77mg
- Vitamin A: 134.43µg
- Vitamin C: 0.05mg
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