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Earthquake Cake

“This is an amazing cake made with a cake mix, cream cheese, coconut, and boy is it good ya'll!”-Tammy​

Earthquake Cake!

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

Earthquake Cake

Earthquake Cake

1 GERMAN CHOCOLATE CAKE MIX (PREPARE BATTER AS PER BOX DIRECTIONS)
1 STICK BUTTER (ROOM TEMPERATURE)
1-8 OZ. CREAM CHEESE (ROOM TEMPERATURE)
2 CUPS POWDERED SUGAR
1 1/2 CUPS FLAKED COCONUT
1 CUP CHOPPED PECANS
Preheat oven to 350 degrees. Prepare cake mix and set batter aside.
Combine butter, cream cheese, and sugar. Blend with an electric mixer until creamy.
Spray a 13x9x2” cake pan well with baking spray (or grease and flour). Sprinkle coconut evenly across bottom of pan.
Next, sprinkle nuts evenly over coconut. Pour cake batter over coconut and pecans. Drop cream cheese mixture over top of batter, using a tablespoon, in dollops evenly across top.
Take your spatula and carefully run it through top of cake to marble cream cheese in a little. (NOT TOO MUCH or it will not make craters while baking)
Bake at 350 degrees for 1 hour. Take out and enjoy hot or cool!

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Rights: This recipe has a copyright in our Cookbook.  You are allowed to use it for personal use only.  ​