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Chocolate Earthquake Cake
Chocolate Earthquake Cake is a rich, decadent chocolate cake filled with chocolate pudding and chocolate milk with swirls of chocolate cream cheese filling in it and with chocolate chips sprinkled on top.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 12 slices
Calories: 556 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Cake
- 15.25 ounce Box Chocolate Cake mix do not follow the directions on the box
- 3.95 ounce box instant chocolate pudding mix 4 ounce boxes will work as well
- 1/2 cup vegetable oil
- 1 1/4 cups chocolate milk
- 4 large eggs
Filling
- 4 ounces cream cheese room temperature
- 1/4 cup butter room temperature
- 8 ounces milk chocolate or semi-sweet baking chocolate melted
- 2 tablespoons unsweetened cocoa powder
- 1 3/4 cups powdered sugar
- 1 tablespoon milk
- 2 tablespoons milk chocolate or semi-sweet chocolate chips
Instructions
Cake
- Preheat oven to 350 degrees F. Grease a 9×13 inch baking pan with nonstick baking spray.
- In a large bowl, add in the cake mix and the dry chocolate pudding mix. Stir to combine.
- Add in the vegetable oil, chocolate milk, and eggs. Whisk until the eggs are completely incorporated.
- Pour the batter into the prepared pan.
Cup of Yum
Filling
- In a large mixing bowl, add in the cream cheese and butter. Beat with a hand mixer on medium until smooth and creamy.
- Chop the baking chocolate into small pieces and place in a microwave-safe bowl. Microwave in 15 to 20-second intervals and stir after each interval until the chocolate is melted.
- Add in the melted chocolate to the cream cheese and butter and beat until combined.
- Add in the cocoa powder, powdered sugar, and milk. Beat until everything is incorporated and the filling is smooth and creamy.
- Add spoonfuls of the filling to the top of the cake batter. Be sure to add some filling close to the edges.
- Sprinkle the chocolate chips on top of the filling and cake batter.
- Using a skewer or butter knife, swirl everything together.
- Place in the oven and bake for about 45 minutes or until the cake is done.
- Let cool completely before cutting and serving.
- Cover and store in the fridge.
Nutrition Information
Calories
556kcal
(28%)
Carbohydrates
63g
(21%)
Protein
8g
(16%)
Fat
35g
(54%)
Saturated Fat
21g
(105%)
Cholesterol
79mg
(26%)
Sodium
537mg
(22%)
Potassium
401mg
(11%)
Fiber
5g
(20%)
Sugar
41g
(82%)
Vitamin A
350IU
(7%)
Vitamin C
1mg
(1%)
Calcium
126mg
(13%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 556
% Daily Value*
| Calories | 556kcal | 28% |
| Carbohydrates | 63g | 21% |
| Protein | 8g | 16% |
| Fat | 35g | 54% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 79mg | 26% |
| Sodium | 537mg | 22% |
| Potassium | 401mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 41g | 82% |
| Vitamin A | 350IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 126mg | 13% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.