An easy and delicious cake, also known as Earthquake Cake. Coconut and pecans are baked under a German chocolate cake mix, with a cream cheese mixture on top that sinks into the batter as it bakes.
Original recipe makes 1 – 9×13 inch pan
Ingredients
1/2 cup margarine
1 cup chopped pecans
1 cup flaked coconut
1 (18.25 ounce) package German chocolate cake mix
1 (8 ounce) package cream cheese
1/2 cup margarine
3 3/4 cups confectioners’ sugar
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PREP
5 mins
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COOK
50 mins
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READY IN
1 hr 5 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Melt and spread 1/2 cup margarine in the bottom of a 9×13 inch pan. Sprinkle coconut and pecans evenly over the bottom of pan; set aside.
- Prepare cake mix as directed on package. Pour batter over coconut and pecans in pan. In a saucepan over low heat, melt cream cheese and 1/2 cup margarine. Stir in confectioners’ sugar until mixture is smooth. Spoon cream cheese mixture randomly over top of cake batter.
- Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool and serve from the pan.
Nutrition
Calories: 610 kcal
Carbohydrates: 78.8 g
Cholesterol: 21 mg
Fat: 32.2 g
Fiber: 1.5 g
Protein: 4.6 g
Sodium: 565 mg