Earthquake Cake is a delicious chocolate cake that is loaded with toasted coconut, pecans, sweet cream cheese and of course chocolate chips. It's a gooey and delicious cake recipe that everyone always loves!
1boxBetty Crocker Super Moist Butter Recipe Chocolate Cake Mix, plus ingredients on box to make cake (eggs, butter, water)
18 ozblock cream cheese, softened
1/2cupsalted butter, softened
1/2cupsemi sweet chocolate chips
In a small baking dish sprinkle coconut and place into the oven on a broil. Watch coconut carefully and take out of the oven when it is toasted and has turned a nice golden brown. NOTE: Coconut burns quickly. This should only take 1-3 minutes to “toast”
Prepare cake mix according to directions and set aside.
In a medium bowl combine cream cheese, butter and vanilla extract. Stir well until no lumps remain. Add powdered sugar and stir until well combined.
In the bottom of a 9x13 baking dish layer coconut and pecans. Pour cake mix over the top. Dollop the cream cheese mixture over the top of the cake.
Bake at 350 degrees for 50-60 minutes. Check the cake at 40 minutes. Depending on how hot your oven runs, the type of baking dish you use (non-stick or glass) cook times will vary.
The toothpick test will not work on this cake. I recommend taking the cake out of the oven when the top is no longer giggly. Mine took 50 minutes in a white deep sided baking dish.
Once the cake is out of the oven immediately top with chocolate chips, coconut, and pecans.