It might be Friday the 13th, but you are in luck today. Earthquake cake was not supposed to be a recipe here on the blog. However, when I took my first bite of this most delicious dessert, I grabbed my camera and the cake still in its pan and took some quick photos. Simply put, earthquake cake is THE BEST CAKE I have ever, ever eaten. When the family was together at Jordan’s for Easter week-end, meal prep was a group effort. I mentioned last week that Yankee baked breads and made a hearty lentil soup. My daughter-in-law offered to make her grandmother’s cake. Before then, I had never hear of earthquake cake. Have you? The whole idea behind the name is that when it has finished baking, its top resembles an earthquake. And you know what? It does!!! If you hate desserts, don’t bake, are afraid of your oven, or don’t have time – put that all aside. You absolutely must make this cake. And when you do, let me know what you think.
- 1 cup flaked coconut
- 1 cup chopped pecans
- 1 package chocolate chips
- 1 (18.25 ounce) package German chocolate cake mix
- 1 (8 ounce) package cream cheese
- 3 cups confectioners sugar
- 1/2 cup butter
- 1 teaspoon vanilla
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom and sides of one 9 x 13 inch baking pan.
- Layer coconut,chocolate chips, and pecans in the bottom of pan.
- Prepare cake mix according to package instructions and pour over pecans, chips, and coconut.
- Combine cream cheese, butter or margarine, vanilla and confectioners sugar and beat until smooth. Pour over cake mix. Some recipes call for this to be heated so the cream cheese and butter melt together, but Josie dropped this mixture in dollops on top of the cake batter without heating it.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Toothpick will not come out clean.
If you haven’t had the pleasure of eating this cake, I truly hope you give it a try. You can thank us later.