earthquake cake

How To Make earthquake cake

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  1

  In a bowl, prepare the German chocolate cake batter, as directed on the cake box. Set aside. NOTE: You'll need the mixer again in Step #5.
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  2

  Lightly mist the bottom & sides of a 13 x 9" baking pan with cooking spray. Scatter the coconut & pecans over the bottom.
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  3

  Pour the cake batter into the baking pan, over the coconut & pecans.
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  4

  Put the block of cream cheese & the stick of butter in a microwave-safe bowl, .
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  5

  In the microwave, CAREFULLY heat the cream cheese & butter until soft, but NOT melted, maybe 30 seconds or less. Add the powdered sugar & blend well with a mixer.
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  6

  Spoon the cream cheese mixture over the cake batter. You don't have to be neat, but you might want to leave a "chocolate pocket" in the center of the cake so you can check for doneness near the end of baking.
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  7

  Bake as directed on the cake box, usually at 350 degrees F for around 25-35 minutes. Check for doneness by inserting a toothpick into the "chocolate pocket" in the center of the cake.
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  8

  Cool in the pan. (Come to think of it, I just leave it in the pan until it's gone, which won't be long.) Refrigerate leftovers.
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  9

  Decisions, decisions... Do you want to eat it warm, room temp., or chilled? Your choice.
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  10

  My choice is to eat it warm (or warmed up in the microwave for about 9 seconds). No wrong answers here. It's so good, the ground might shake, but I really hope not! I wouldn't want it to be my "fault." (OK, I'll stop now!) =^..^=
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