How To Make Earthquake Cake
This earthquake cake may not look perfect but the combination of chocolate, cream cheese, and pecans create a rich texture and well-rounded taste.
Serves:
Ingredients
- Cooking spray
- ½cuppecanschopped
- 1½cupssweetened flaked coconut
- 1boxchocolate fudge cake mix
- eggs
- ½cupbuttermelted
- 8ozcream cheesesoftened
- 2½cupspowdered sugar
- 1cupsemisweet chocolate chips
Instructions
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Preheat the oven to 350 degrees F. Coat a 9 x13-inch pan with cooking spray.
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Place the pecans and coconut in an even layer in the bottom of the pan.
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Prepare the cake mix according to package directions and pour the cake batter over the coconut and pecans.
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Place the cream cheese in a medium bowl and beat with a mixer until smooth. Add the butter and beat until combined.
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Gradually add the powdered sugar to the cream cheese mixture and beat on low speed until smooth.
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Place dollops of the cream cheese mixture on top of the cake batter. Sprinkle the chocolate chips over the cake.
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Bake the cake for 40 minutes or until the cake has set.
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Cool, cut into squares and serve.
Nutrition
- Calories: 576.34kcal
- Fat: 32.57g
- Saturated Fat: 15.63g
- Trans Fat: 0.31g
- Monounsaturated Fat: 10.49g
- Polyunsaturated Fat: 4.19g
- Carbohydrates: 73.24g
- Fiber: 3.35g
- Sugar: 53.71g
- Protein: 5.10g
- Cholesterol: 41.13mg
- Sodium: 463.65mg
- Calcium: 95.21mg
- Potassium: 280.84mg
- Iron: 2.77mg
- Vitamin A: 134.43µg
- Vitamin C: 0.05mg
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