Rights: This recipe has a copyright in our Cookbook. You are allowed to use it for personal use only.
1 1/2 CUP FLAKED COCONUT
1 TO 1 1/2 CUPS CHOPPED PECANS
1 GERMAN CHOCOLATE CAKE MIX (PREPARE BATTER AS PER BOX DIRECTIONS)
1 8 OZ. CREAM CHEESE (ROOM TEMPERATURE)
1 STICK BUTTER
2 CUPS POWDERED SUGAR
EGGS, OIL AND WATER FOR CAKE BATTER
Preheat the oven to 350 degrees F. Prepare your cake mix and set batter aside. Combine the butter, cream cheese and sugar and blend well. Spray a 13x9x2” cake pan well with baking spray (or grease and flour) then sprinkle coconut evenly across the bottom of pan. Now sprinkle nuts evenly over coconut. Next pour your batter over the coconut and pecans. Then dollop cream cheese mixture over the top of batter using a tablespoon. Take your spatula and carefully run it through the top of cake to marble the cream cheese in a little. Bake at 350 degrees for 1 hour! Take out and enjoy hot or cool.
Earthquake Cake and boy have you made a wise choice. This cake is super moist and just plain delicious! It is so easy to make, and you will be thanked again and again for making it.
Oh, this is a great cake to take to potlucks and is so easy because you don't have to make an icing for it!
I know that you will enjoy it and would love for you to make a comment on the video tutorial and let us know how much you enjoyed the recipe!
Thanks so much for watching this video and for watching Collard Valley Cooks! Please share our information with your friends and family.
Chris & Tammy Nichols