Earthquake Cake
User Reviews
4.9
Earthquake Cake
Description
This Earthquake Cake starts with layering chopped pecans and sweetened flaked coconut evenly in the bottom of a greased 9"x13" pan. Cake mix batter for chocolate fudge flavor is prepared according to package directions, poured over the nut and coconut layer. A cream cheese mixture made by beating softened cream cheese with melted butter and gradually incorporating powdered sugar forms dollops that are spooned onto the batter, followed by a sprinkling of semisweet chocolate chips.
During baking, the cream cheese mixture creates moist pockets and marble-like ribbons through the chocolate cake, while the nuts and coconut contribute crunch and chew on the bottom. The cake's texture is dense and fudgy, with a balance of sweet, tangy, and nutty flavors.
Once baked and cooled, the cake is sliced into squares for serving. It is a decadent dessert suitable for gatherings where a rich, multi-textured chocolate cake is desired.
Use a deep 9"x13" pan at least 2 inches deep to accommodate the layers safely. Placing a baking sheet below the pan is advisable to catch any overflow of batter during baking.
Ingredients
- cooking spray
- 1/2 cup pecans chopped
- 1 1/2 cups sweetened flaked coconut
- 1 box chocolate fudge cake mix
- eggs according to cake mix package
- oil
- water
- 1/2 cup butter melted
- 8 ounces cream cheese softened
- 2 1/2 cups powdered sugar
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Coat a 9"x13" 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.
Notes
- Use a deep 9"x13" pan (at least 2 inches deep) to prevent overflow from batter and toppings during baking.
- Placing the cake pan on a baking sheet before baking helps catch any possible batter spills in the oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 550 kcal
% Daily Value*
| Calories | 550kcal | 28% |
| Carbohydrates | 65g | 22% |
| Protein | 4g | 8% |
| Fat | 31g | 48% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 42mg | 14% |
| Sodium | 457mg | 19% |
| Potassium | 286mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 48g | 96% |
| Vitamin A | 500IU | 10% |
| Calcium | 88mg | 9% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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