Earthquake Cake

Directions

1. Preheat the oven to 350°F (175°C). Coat a 9×13 inch (23×33 cm) baking pan with cooking spray.
2. Spread the chopped pecans and flaked coconut evenly across the bottom of the prepared pan.
3. Prepare the chocolate fudge cake mix according to the package directions. Pour the batter evenly over the pecans and coconut layer.
4. In a medium bowl, beat the cream cheese with a mixer until smooth. Add the melted butter and mix until fully combined.
5. Gradually add the powdered sugar to the cream cheese mixture, beating on low speed until smooth and creamy.
6. Drop spoonfuls of the cream cheese mixture over the cake batter, distributing it evenly. Sprinkle the semisweet chocolate chips on top.
7. Bake the cake for 40 minutes, or until the cake is set and a toothpick inserted near the center comes out clean.
8. Remove from the oven and let cool completely. Cut into squares and serve.

Recipe Details

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 12
Difficulty Level: Easy

Variations & Substitutions

• Nut-Free: Omit the pecans and increase the coconut or add extra chocolate chips.
• Healthier Option: Use reduced-fat cream cheese and sugar substitute to reduce calories.
• Extra Chocolate: Sprinkle additional chocolate chips or drizzle melted chocolate on top after baking.
• Coconut Lovers: Add shredded coconut to the cream cheese mixture for a double-coconut effect.

Serving Suggestions