EARTHQUAKE CAKES
Where did the name come from? I’m not sure where this cake got it’s name, but I think it’s from the cracks and crevices that form on the top of the cake while it’s baking, which resembling fault lines or the after effects of an earthquake. The cake also spouts gooey cream cheese chocolate tunnels throughout its rich German chocolate flavor filled with coconut and pecans.
1 German chocolate cake mix – the base of the cake
1/3 cup Avocado oil
3 LARGE eggs
1 1/3 cups water
1/3 cup shredded coconut – use sweetened coconut flakes
1/3 cup semi-sweet chocolate chips
1/2 chopped pecans
1 stick (1/2 cup) unsalted butter
8 ounces full fat cream cheese
1 pound (3 3/4 cups) powdered sugar
- Preheat the oven to 350°.
- Lightly spray a 9 x 13 inch pan with non-stick cooking spray.
- Sprinkle the coconut, chocolate chips, and pecans on the bottom of the pan.
- Mix the German chocolate cake mix with the oil, eggs, and water until well blended.
- Pour the cake mix on top of the coconut layer.
- In a saucepan, melt the butter and cream cheese.
- Beat in 1 pound of powdered sugar until it’s smooth to the butter and cream cheese.
- Spread this mixture german chocolate cake layer.
- With a knife swirl the layers together gently.
- Bake for 35-45 minutes. It is done when it doesn’t wobble in the pan if you shake it. The toothpick test won’t work because of the cake’s gooey texture.
CAKE LAYERS
Layer #1 (on the left) – chocolate chips, pecans, and coconut
Layer #2 (on the right) – German chocolate cake mix
Layer #3 – the butter, cream cheese, powdered sugar goodness. Let’s not think about the calories.. they don’t exist 🙂
NOTES: ALTERNATE FLAVOR COMBOS: Lemon with white chocolate, coconut and walnuts Carrot Cake with the addition of golden raisins and made with white chocolate and coconut.