My friend, Bonita A., invited me over for a post-Christmas visit in 2003 & served this cake. Best present EVER! Well, that might have been when she kindly shared the recipe so I could continue to make them.
The cake gets its name from the cracks that form on the top of the cake when it bakes. Don't worry; none of the goodness escapes! =^..^=
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.
Lightly mist the bottom & sides of a 13 x 9" baking pan with cooking spray. Scatter the coconut & pecans over the bottom.
Pour the cake batter into the baking pan, over the coconut & pecans.
Put the block of cream cheese & the stick of butter in a microwave-safe bowl, .
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.
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.
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.
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.
Decisions, decisions... Do you want to eat it warm, room temp., or chilled? Your choice.
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! It wouldn't want it to be my "fault." (OK, I'll stop now!) =^..^=