Earthquake Cake

Brett and I took dinner to some friends that just had their first baby, and I made this Earthquake Cake for dessert.  Typically you’d make this in a 9×13 inch cake pan but because most new mom’s are trying to lose the baby weight, and because it’s just the two of them plus the new babe, I thought an 8×8 inch square pan would be perfect! 

So I made two of them. One for them, one for us.  Okay, so maybe there were selfish reasons for making two;)

 
 
 
But I soon realized I should have just used a 9×13 inch pan and given all of this delicious cake to HER…for two reasons: 
 
1) She looks amazing and has already lost any baby weight she gained.  She could use a little cake! 
 
and 
 
2) The second I tried it I knew I was in trouble, and that our pan would be gone in less than a day.  Not because my husband ate it.  Not because my toddler ate it. Because I plopped myself on the couch with a fork and went to town on it.  
 
It’s definitely a keeper and one of those super easy desserts you can wow your friends with.  
 
 
 

The cake is from a German Chocolate Cake mix and has a layer of gooey, coconut and chocolate chips on the bottom….

 
 
And cream cheese, butter, and powdered sugar all melted together and swirled in to the top…
  
 

Who wouldn’t eat it all? 

 
Earthquake Cake
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Ingredients
  1. 1 German Chocolate Cake Mix (plus everything required on box)
  2. 8 oz cream cheese
  3. 2/3 cup sweetened coconut
  4. 2/3 cup chocolate chips
  5. 1/2 cup chopped pecans (optional)
  6. Instructions
  7. Preheat oven to 350.
  8. Grease a 9x13 inch pan.
  9. Sprinkle coconut, chocolate chips and pecans in the pan.
Mix
  1. 1 box German Chocolate Cake Mix
  2. 1/3 cup oil
  3. 3 eggs
  4. 1 1/3 cup water
Instructions
  1. Pour cake batter on top of the coconut/chocolate chip layer in the pan.
In a saucepan, melt
  1. 1/2 cup butter
  2. 8 oz cream cheese
  3. Instructions
  4. Beat in 1 lb powdered sugar (3 3/4 cups) until smooth. Then spread on unbaked cake or drop by spoonfuls and swirl into batter with a knife.
  5. Bake at 350 for 40-45 minutes.
Notes
  1. **It is done when it doesn't wobble in the pan if you shake it. The toothpick test doesn't work because it's a gooey yummy mess of a cake:) I think it's best served warm!
Adapted from Beth Burke, originally from Lori Birchall
Adapted from Beth Burke, originally from Lori Birchall
Sweet Treats & More http://sweettreatsmore.com/

Comments

  1. Anonymous says

    Saw this recipe/site through pinterest. Made the cake yesterday. I know this is a great cake because I woke up thinking about. The bf and I love this cake. Thanks so much for sharing, it’s a keeper!

  2. Anonymous says

    Didn’t have all the same ingredients so made with white chocolate chips and butter pecan cake mix. Very delish! Next time going to make original treat! Thank you for sharing.

  3. says

    The cake recipe is just what I’ve been looking for. I’m a grandmom that loves to bake desserts for grandkid hugs.

    I hope you’ll take a moment to view my blog recipe: Cookie Bouquet. Thanks.

  4. Tracey says

    I made this for my hubby’s birthday yesterday. It is good but awfully sweet.

    I made some changes too. Left out nuts (allergies) and cut the icing sugar back to 3 cups only.

    If I ever make this again I would just put coconut on bottom and cut the icing sugar back to 1/2 cup total.

  5. Chelsey says

    This is soo yummy! T is requested time and time again for various birthdays! I sometimes put the pecans in sometimes I don’t depends on the audience. Also a little extra chocolate chips don’t hurt!

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