Chocolate Earthquake Cake II

          

This is a wonderfully rich chocolate cake and very easy to make.

Original recipe makes 9 x13-inch cake

Ingredients

1 (18.25 ounce) package devil’s food cake mix with pudding
1 cup flaked coconut
1 cup chopped pecans
8 ounces cream cheese
1 pound confectioners’ sugar
1/2 cup butter
1 teaspoon vanilla extract

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Spray 9×13-inch pan with cooking spray.
  2. Spread coconut and pecans over bottom of pan.
  3. Mix cake mix according to package directions. Pour over the pecans and coconut.
  4. Melt butter, add with cream cheese, vanilla, and confectioners’ sugar to a medium-sized bowl and mix well. Spoon with a teaspoon over the cake.
  5. Bake cake at 325 degrees F (165 degrees C) for 50-55 minutes or until done.

Nutrition

Calories: 373 kcal
Carbohydrates: 48.6 g
Cholesterol: 33 mg
Fat: 19 g
Fiber: 1.2 g
Protein: 4 g
Sodium: 297 mg

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