Reviewed: Apr. 4, 2008

Really yummy cake recipe. It was a little mushy in the middle of the cake so will need to add some more time on if I make it again. The parts that were cooked through were tasty though. I found it to be even better the next day.

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KristiD

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

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Reviewed: Feb. 25, 2008

I didn't have german chocolate mix so I used white and added a box of instant chocolate pudding plus 1/2 cup of unsweetend cocoa and added and extra egg and an extra 1/2 cup of water to the cake recipe. OH MY GOSH!!! It was soooo goooood.

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maryanne

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Reviewed: Feb. 17, 2008

My husband was in the mood for chocolate cake and cream cheese - so I searched and found this. It was awesome. It is messy and isn't necessarily beautiful looking. I doubled the cream cheese as suggested by another reviewer and I think this made it a little less sweet - which was a good thing otherwise we would have only been able to eat a sliver in one sitting. I will definitely be making this again!

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lovethissite

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2008

As cakes go, this is at the top of MY RICHTER scale!!! I used 3 cups of the powdered sugar and after I dropped the cream cheese mixture by spoonfuls into the cake, I gently ran a knife through the batter (being careful not to insert it too deep)to create a marbled effect. It does require a little longer baking time than instructed. 50 minutes worked perfectly for me. GREAT RECIPE!!!

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Ada Cowan-Ruhlen

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Reviewed: Aug. 18, 2007

This is a great recipe!! But beware..it is very rich and a definate risk to your waistline!! I ended up taking it to work to share with co-workers. If it had remained in my house I would have eaten it all!! LOL I followed the recipe exactly, and had no problems with the baking time..This recipe is a definate keeper!!!!

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funluvinred66

Cooking Level: Expert

Living In: Biloxi, Mississippi, USA

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Reviewed: Aug. 13, 2007

I was waiting for my husband in a book store when I caught sight of a German cookbook. I flipped through it and found this recipe in the dessert section...there it was simply called German Chocolate Cake. I didn't buy the book but wrote out the recipe, bought the ingredients and made it for my family that weekend. It was and always has been a hit! The only thing is the men in the family don't like coconut so I leave it out and increase the pecans a little and 31/2 cups of icing sugar seems perfect, to each their own. I've been asked for this recipe when I've brought it to pot lucks or served to friends. Yummy!!

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JFer

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Reviewed: Jul. 25, 2007

I only used 2 cups confectioners' sugar in the filling this was plenty sweet enough! I also added a teaspoon of coconut extract into the filling which brought out the flavor of the coconut in the cake. I gave it four stars because of the 4 cups confectioners' sugar but if you cut it back then I would say it's five stars. It sure didn't last long in our house!

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Shezzza

Cooking Level: Expert

Home Town: Brentwood, New York, USA

Living In: East Islip, New York, USA

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Reviewed: Jul. 21, 2007

I do not know what I did wrong with this cake. I followed another reviewers tips on making it in a bundt cake, and reducing the butter and sugar a bit. I even cooked it 10 minutes longer, and it seems it turned out half-cooked. The top of the cake looked done and we were really excited about eating it. When it was turned over, the bottom half of the cake was all liquid. I expected messy, but not uncooked. It was still edible in the area that was cooked, but quite a disappointment for what I expected after these reviews. I'll try it in a 9x13 next time, and if it doesn't work, I won't do this again.

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Girlmom

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Orlando, Florida, USA

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Reviewed: Apr. 21, 2007

This is the same recipe my aunt uses, except she goes with a richer, fudge cake mix. I prefer the fudgey richess over german chocolate, but this is great.

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MRSPOOKIE

Cooking Level: Expert

Home Town: Southfield, Michigan, USA

Living In: Edmond, Oklahoma, USA

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Reviewed: Apr. 19, 2007

i made this tasty treat as a birthday cake for my mother. a few modifications included substituting pecans for the walnuts (any german chocolate cake we've ever eaten had pecans in it & we're german), cutting back the butter & cream cheese to 7 T. & 7 oz. & only using 3 cups powdered sugar. this was in effort to trim the calorie count. i also baked our earthquake cake for 45 minutes in a bundt pan then inverted it when almost cool. very good as is or ala mode. thanks kim!

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LESLIE30

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Apr. 8, 2007

I made this cake for Easter. It was so AWESOME.... I totally recommend it. It is so gooey and delicious my whole family loved it. Whoever invented this cake is a genius!!

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Stacie G.

Cooking Level: Expert

Living In: Bakersfield, California, USA

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Reviewed: Jan. 29, 2007

Wow, is this cake rich! I made this for my husband's son's birthday. He did not want the coconut or pecans, and we added a cup of dark chocolate chips to the cream cheese mixture. It has a very good taste, but I think, as some of the other reviews suggested, I'll use less sugar next time and perhaps another 3 oz of cream cheese, also. The taste is very good, and I think this one has definite possibilities for future experiments.

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wisweetp

Cooking Level: Expert

Home Town: Smithville, Mississippi, USA

Living In: Waukesha, Wisconsin, USA

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Reviewed: Jan. 21, 2007

Not made to wow your guests by its looks...but my family died over the taste of this thing. Making it right now again for a family gathering. Wonderful!!

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TSTEPHENSX7

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Reviewed: Jan. 9, 2007

It looks ugly, but tastes soooooooooooooo good!I did add an extra 8-oz. of cream cheese...it cut down the sweetness of the frosting a little and gave it a little more cream cheese taste (I love cream cheese!)I think the frosting is what makes the cake :)

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TIGERHAWK

Cooking Level: Expert

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Reviewed: Dec. 3, 2006

Hi :) Every year my family and I have a tradition that all the women in the family contribute a dessert to the Thanksgiving table and this year I choose this cake simply because I thought it'd add a little edge to our clean-cut regular desserts. To be honest, I was a bit worried when I was beginning to bake this---the layers looked beautiful but as time went on there was a certain chaos in my oven! It overflowed a bit and I had to cook it for a little bit longer than the time reccomended to get the middle nice and done. Overall it was delicious! It was very messy and looked rather exciting and unusual but in the end it really was the talk of the night. It even tasted just as good the morning after with some coffee. MM MMM MMMMMM I'll definately be making this again! Thank you xoxo

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Pamela

Cooking Level: Intermediate

Home Town: Brentwood, New York, USA

Living In: New York, New York, USA

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Reviewed: Jul. 5, 2006

This cake was a big hit and it was so easy to make, that's always a winning combination easy and yummy! It's one of the ugliest cakes I've ever baked but I guess that's why it's called an earthquake cake.

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Diane Lynn

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Reviewed: May 13, 2006

This was a magnitude, 8.5! Definitely a keeper!

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Mary Ann

Cooking Level: Expert

Living In: Humble, Texas, USA

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Reviewed: Apr. 17, 2006

This was a huge hit with my guests! It looks neat and tastes great. I had this, a pinapple upside down cake, and a store-bought yellow cake on the dessert table, and everyone went for this. The only thing I didn't know was if I was supposed to invert the cake onto a platter, but I assume the whole point of the cake is to keep the "earthquake" side up. Thanks for a great recipe!

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STAROWONDA

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Reviewed: Feb. 22, 2006

Made this for my husband for his birthday. Wow what a great cake!! Decreased powdered sugar to about 3 cups and added 10 minutes to bake time per other reviewers and was perfect! Thanks for a great and easy dessert recipe!

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COGRANDMA4

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Reviewed: Feb. 14, 2006

Excellent! I found it difficult to get even coverage of the icing, but it worked out great. I used a mix of walnuts and hazelnuts and reduced the sugar to 2.5 cups.

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