earthquake cake

How To Make earthquake cake

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  Step 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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  Step 2
  Lightly mist the bottom & sides of a 13 x 9" baking pan with cooking spray. Scatter the coconut & pecans over the bottom. Idea: Toast the coconut & pecans while the oven is preheating, maybe 5 minutes or so, stirring at least once, until coconut starts to brown. Allow to cool before adding cake batter. (This part was not in Bonita’s shared recipe.)
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  Step 3
  Pour the cake batter into the baking pan, over the coconut & pecans.
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  Step 4
  Put the block of cream cheese & the stick of butter in a microwave-safe bowl, .
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  Step 5
  In the microwave, CAREFULLY heat the cream cheese & butter until soft, but NOT melted, maybe 30 seconds or less. Add the powdered sugar and blend well with a mixer.
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  Step 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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  Step 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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  Step 8
  Cool in the pan. (Come to think of it, I leave it in the pan until it's gone, which won't be long.) Refrigerate leftovers.
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  Step 9
  Decisions, decisions... Do you want to eat it warm, room temp., or chilled? Your choice.
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  Step 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!) =^..^=
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!