Earthquake Cake
Ingredients
- 1 Duncan Hines German Chocolate Cake Mix
- 1 cup coconut
- 1 1/2 cups chopped pecans
- 8 oz. cream cheese
- 1 stick butter 1/2 cup
- 4 cups powdered sugar
Directions
- Preheat oven to 350°.
- Grease and flour a 9x13” baking dish.
- Spread pecans and coconut in the bottom of the prepared dish.
- Mix cake mix according to package directions.
- Spread over top of pecans and coconut.
- Melt butter and cream cheese over low to medium heat in small saucepan.
- Remove from heat.
- Add powdered sugar and whisk to combine.
- Spread powdered sugar mixture over top of cake batter in baking dish.
- Smooth the top.
- Bake for 45 minutes or until cake tests done.
- Cool completely before cutting into squares.
- Store covered tightly.
- After 2 days, store in refrigerator.
Notes
- My cake mix required 3 eggs, 1/3 cup canola oil and 1 cup water to make cake according to package directions.
- You can also add a bag of chocolate chips on the bottom of the dish with the coconut.
- Cover cake with foil after about 30 minutes to prevent cream cheese layer from browning too much.
- Drizzle each slice with chocolate syrup, if desired.