How to Make An Earth Quake Cake

This cake is one of the most delicious cakes I have ever had. It has a creamy filling inside and when you cut into it you will just love it.




Difficulty: Easy


Things You'll Need:


* Box of German Chocolate Cake
* 1 Cup of Shredded Coconut Flakes
* A cup of chopped pecans. (You can substitute pecans with walnuts, or chopped peanuts)
* 1 8 oz. package of (softened) cream cheese
* 1 stick of butter
* 16 oz. of powdered sugar
* 1 tbsp. Vanilla extract




Step 1
Preheat your oven to 350 degrees. Take your 9 X 13 inch baking pan and spray liberally with cooking spray. If you don't have cooking spray simply butter or grease bottom of the pan with margarine. Sprinkle all of the coconut and chopped nuts all over the bottom of the pan evenly. Set aside.


Step 2
In a large bowl, prepare cake mix according to the directions on the box. Pour the prepared cake batter into your 9 X 13 inch pan. Take time to do this slowly over the coconut/nut layer on the bottom of the pan.


Step 3
Melt your stick of butter in a pyrex measuring cup or in a pan on the stove and set aside it should not be hot when added to the powdered sugar, but pourable. In a large bowl, put in all the contents of the powdered sugar bag into the bowl. Add entire package of softened cream cheese and the melted butter. Add Vanilla extract. With a mixer beat this together until it forms a smooth batter. With a tablespoon, scoop out this mixture and drop into cake batter. Do it evenly so that you have a dollop of this cream in every slice you'd cut in a rectangular cake. I usually do 3 rows of four spoonfuls in a rectangular cake. It should be 12 spoonfuls dropped into the cake batter.


Step 4
Bake this cake in the oven for 35-45 minutes. Start checking for doneness at 30 minutes as every oven cooks a little differently. Check every five minutes thereafter to make sure it doesn't over cook. The cake will have crevices down the middle when done, don't worry this is normal and is why it is called "Earthquake Cake". When cake is completely cooled, invert onto a covered/lined cookie sheet and serve.