Earthquake Cake

Cook Time: 50 minutes Servings: Yield: 24 servings Source:

Ingredients

1 cup flaked coconut, toasted

1 cup pecans, chopped

1 (15.25-ounce) package German chocolate cake mix, plus the ingredients called for in the package instructions

1/2 cup butter, softened

1 (8-ounce) package cream cheese, softened

4 cups powdered sugar

1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F.

Grease a 9x13-inch baking pan.

Spread the coconut and pecans in the bottom of the baking pan.

Prepare the chocolate cake mix according to package instructions.

Pour the batter over the coconut and pecans.

In a large bowl, beat together the butter and cream cheese until light and fluffy.

Add the powdered sugar and vanilla into the cream cheese mixture, beating until smooth.

Drop spoonfuls of the cream cheese mixture over the cake batter. The final result should look spotted.

Bake the cake for 50 minutes.

Remove the cake from the oven and invert it so the coconut and pecans are on top.

Allow the Earthquake Cake to cool completely before serving.