Friday, October 25, 2013

Earthquake Cake

Have you ever eaten an Earthquake Cake?  The first one I had was at a church potluck when I was a teenager.  As soon as I tried it, I knew I had to have the recipe!  Thankfully the other lady was willing to share! 

Earthquake Cake is not pretty.  It is lumpy, bumpy and has caverns and crevasses.  But it is also chocolately, nutty, coconut-ty chewy, nutty and a little bit creamy. 


The recipe starts out with layers of coconut and pecans in the bottom of a 9x13 pan. 




Then, chocolate cake batter.




The cake batter is sprinkled with blobs of a cream cheese mixture, marshmallows, toffee bits and chocolate chips.   




Then it is baked, and the crevasses are formed.




Leaving you with ooey-gooey-chocolatey-goodness.



Earthquake Cake

  • 1 cup chopped pecans, toasted
  • 1-2 cups sweetened flaked coconut, toasted
  • 1 box chocolate cake mix
  • eggs, oil and water for cake mix
  • 1/2 cup butter, melted and bubbly
  • 1 8-ounce package cream cheese, softened
  • 3 cups powdered sugar
  • 1 small package cheesecake instant pudding
  • 1 cup mini marshmallows
Grease 9x13 pan.  Sprinkle pecans and coconut over bottom of pan.  Prepare cake batter per box instructions and spread over nuts and coconut.  Mix melted butter and cream cheese with electric mixer until smooth.  Add powdered sugar and pudding mix and beat on low until smooth and creamy.  Dollop heaping tablespoons of cream cheese mixture over chocolate cake batter.  Bake for 40 to 45 minutes or until cake is set (cream cheese spots will be soft and gooey).  Let cool and enjoy!

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