This earthquake cake starts with a layer of shredded coconut and chopped pecans. Not a pecan fan? Try almonds or walnuts, or you can omit the nuts altogether if you’re baking for people with allergies.
The next step is a layer of chocolate cake. I use a box of chocolate fudge cake mix and prepare it according to the package directions.
Ingredients
- cooking spray
- 1/2 cup chopped pecans
- 1 1/2 cups sweetened flaked coconut
- 1 box chocolate fudge cake mix
- eggs, oil and water according to cake mix package
- 1/2 cup butter melted
- 8 ounces cream cheese softened
- 2 1/2 cups powdered sugar
- 1 cup semisweet chocolate chips
Instructions
Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
Place the pecans and coconut in an even layer in the bottom of the pan.
Prepare the cake mix according to package directions and pour the cake batter over the coconut and pecans.
Place the cream cheese in a medium bowl and beat with a mixer until smooth. Add the butter and beat until combined.
Gradually add the powdered sugar to the cream cheese mixture and beat on low speed until smooth.
Place dollops of the cream cheese mixture on top of the cake batter. Sprinkle the chocolate chips over the cake.
Bake the cake for 40 minutes or until the cake has set.
Cool, cut into squares and serve.
Recipe Notes
Recipe adapted from South Your Mouth.
Thanks done share recipes to : https://www.dinneratthezoo.com/earthquake-cake/