"This is a wonderfully rich chocolate cake and very easy to make." — P. Price
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1 (18.25 ounce) package
devil's food cake mix with pudding
This cake is very yummy and very sweet. I gave it 4 stars because it does not cook fully if you follow the recipe. I left it in the oven and told my husband to take it out when the timer beeped... not knowing how to cook, he didn't realize the whole middle was still raw. The edges taste fantastic though... I will definitely make this again but up the temp to 350! Thanks!
I made this tonight because I had a cake mix, a bar of cream cheese and some coconut. It went together easily and I had high hopes. Unfortunately, the recipe directions were inadequate and I acted impulsively, not taking the time to read all of the reviews. Judging from the recipe photo, I assumed one would need to turn this cake out of the pan. Well, the cake bears no resemblance to the photo. The directions do not specify how long to cool the cake, if/when to de-pan it, etc. I made an educated guess (I've been baking for 30+ years) and it was a mistake. I now have a pile of rubble and a mess on my counter. I did taste it and it's rich and delicious but I'm so relieved that I didn't make this for anything important. I'm sure it would be great if we just had explicit instructions. I'll give it another shot if the recipe is amended.
I first tried this recipe when my coworker brought it in for work. It was delicious, so I made it for my dad's bday. However, before attempting to make it, I noticed that all the cakes looked ugly...like an earthquake had hit it, and the cake my coworker made had the cheesecake filling in the middle (like the picture posted by allrecipes). Therefore, when I poured the cake batter in the pan, I reserved 1/2 of it. Add the cheesecake filling by spoonfuls, cafefully spreading it to make a nice layer, and finishing it off with the leftover cake batter. It cooked longer than stated, but turned out delish while looking beautiful.
My first attempt was a disaster. I pulled this beautiful cake out of the oven, tripped over the dog, and it landed upside down on my kitchen floor! So, a couple of days later, when I was through being mad, I tried it again. This is a wonderful recipe! The only thing I am going to change is to up the cooking temp to 350 and lower the time to about 35-40 minutes. Otherwise, this is good stuff.
this was absolutely wonderful. I am not a chocolate fan and was a bit confused about adding the frosting to the cake before cooking (i had to read the recipe 3 times before I did it). It was a huge success. My neighbor (who loves everything I cook, but isnt a huge chocolate fan either LOVED it). I have made it 3 times since then. I think I will try it next with a banana cake. Great recipe even though it isnt the most attractive cake. Will definitely make many more times! Thank you so much for sharing!
I added an egg to the cream cheese mixture (like a cheese danish filling), and it came out well, almost "three tiered", and wasn't ugly at all! It was easy to slice and almost looked like "brownies with cream cheese." I made it with the German Chocolate cake mix, and would recommend trying that first. This was an easy and great cake.
This cake was an instant hit. The first time I made it, it looked like it scored a 10 on the Rickter scale with taste to match! Note--I used 1/4 cup of butter.
I made this cake for someone's birthday at work, and it was hit. The cake was gone by lunch time. I did find that it was not completely baking at 325 degrees. I baked it at 325 degrees for 45 mins and 20 mins at 350 degrees and it baked well.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Earthquake Cake II
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 171
See how to make moist, rich chocolate cake.
A classic sweet chocolate cake topped with a creamy coconut and pecan frosting.
This quick-and-easy chocolate cake is so moist and rich.