Earthquake Cake

By

From Les Iles de la Madeleine

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  • Average
  • Average budget

Ingredients

  • Vegetable oil for misting the pan
  • 1 cup coconut
  • 1 cup pecans or walnuts
  • 1 package cake mix chocolate or German chocolate
  • 1 1/3 cups water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 8 tablespoons butter (1/4 cup) melted
  • 1 package (8 oz.) cream cheese
  • 4 cups frosting sugar (confectioners)
  • Cake mix can be with or withourt pudding in it or Devil's food cake mix.

Preparation

Step 1

In a 13 X 9 inch pan lightly grease with vegetable oil. Scatter the nuts and coconut in bottom of pan. Set aside.
Combine cake mix, water, oil and eggs in mixing bowl. Blend with mixer for about 4 minutes.
Pour the batter over the nuts and coconut.
Combine melted butter, cream cheese and icing in a large bowl. Mix on low speed for 1 - 2 minutes. With a large spoon place 12 large globs of this topping on the top of the cake batter distributing them well.
Bake at 350 degrees for 40-45 minutes. Don not over bake. Cake will jiggle in center but will set as it cools. Cool for 30 minutes in the pan on a wire rack.
Cut into squares and flip them onto the plate so the nuts are on the top

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