Earthquake Cake (The Cake Doctor, Anne Byrn)
- 1 cup unsweetened grated coconut (I get mine at Sprouts)
- 1 cup finely chopped pecans or walnuts (buy them in shell, cheaper)
- 1 package (18.25 ounces) German chocolate cake mix (cheap brand is fine)
- 1 1/3 cups of water
- 1/2 cup vegetable oil, such as canola or safflower
- 3 large eggs
- 8 tablespoons (1 stick) butter, melted
- 1 package (8 ounces) cream cheese, at room temperature
- 4 cups confectioners’s sugar
- Place a rack in center of the oven and preheat oven to 350 degrees. Lightly mist a 9- by 13- inch baking pan with vegetable oil or shortening. Set pan aside.
- Scatter coconut and nuts on bottom of prepared pan.
- Combine the cake mix, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute, stop the machine, scrape down the side of bowl with rubber spatula. Continue beating at medium speed for 2 to 3 minutes more. The batter should be smooth and silky. Pour the batter over the coconut and nuts in the pan and smooth out with spatula.
- In a new large bowl, combine the cream cheese (cut into 6 pieces), the melted butter (45 seconds in microwave), and the 4 cups powdered sugar. Blend on low speed for 2 minutes until smooth and silky. With a large spoon, place 12 globs of the topping evenly on to the top of the cake batter. They will look like little white clouds on a river of chocolate. Once you have recovered your senses, place the pan in the hot oven.
- Bake the cake until the center jiggles a little when you shake the pan. Bake 40 – 45 minutes.
DON’T overbake! It’ll set as it cools on a cooling rack, for 30 minutes.
- When cool, cut into squares and flip onto a cute plate. The ooey gooeyness, and the pecans and coconut will now be on top!
- Notes: Store cake, covered in aluminum foil, in the refrig for 1 week, or double wrapped in foil in the freezer for up to 6 months. Thaw out overnight in the refrig before serving.