Reviewed: Jun. 25, 2009

OMG.... you can't go wrong with anything with cream cheese in my opinion.... but this is absolute chocolate PERFECTION!!!! New favorite (easy) dessert!

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Michelle

Cooking Level: Beginning

Home Town: Rougemont, North Carolina, USA

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Reviewed: Jun. 11, 2009

This cake is simply awesome! I've been asked to make this several times. I have to mention that it is super sweet! You could probably add a little less sugar and still be fine. I tried making it with a brownie mix and it was great. I followed some of the other reviews- poured some of the cake mix in the pan after reserving 1/2 a cup- then spread the cream cheese in a layer and then spread the rest of the cake mix. It looked perfect!

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COOKiemamma

Cooking Level: Beginning

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Mar. 29, 2009

My son wanted a 'chocolate swamp cake' for his birthday, and this fit the bill. I made chocolate cream cheese filling, by using 2 c. powdered sugar and 1/4 c. cocoa powder. I also kept the filling between two layers of cake, and it didn't spill at all. I baked it at 350 for 40 minutes, but I think it got overcooked. Next time I'll try the temp in the recipe.

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Kris

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2009

This recipe is exactly like I have made it in the past with the exception of one thing...... The density of the cream cheese mixture must be less that that of the prepared cake mix.... you may want to add a tablespoon or more of milk to the cream cheese mixture. And yes... the lava flows from the cake as you bake... beware! You must put a cookie sheet underneath this catastrophe. It's called "earthquake cake" for a reason. I happen to adore the very brown edges where everything caramelizes... and so do all of my guests. Not a pretty cake.... but a delicious cake! Make it and make it often. (Needs absolutely NO additional toppings.... just a big cup of coffee)

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Penuche

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Reviewed: Jan. 24, 2009

Diffently a five star rating. This cake was so simple. I did make the Devil food cake from scratch thou. Which still did not take take much time. I used the recipe from here "Devils Food Cake 1". My daughters had a friend over and between the 4 kids and my husband this cake is almost gone. Very moist and YUMMY!

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Theresa

Cooking Level: Intermediate

Home Town: Harlan, Kentucky, USA

Living In: Dry Ridge, Kentucky, USA

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Reviewed: Nov. 21, 2008

I agree with the person who said get rid of the picture associated with the recipe--it looks NOTHING like it. I followed the recipe exactly and thought it was pretty odd as I was assembling it (maybe the coconut and pecans float to the top?) but it literally looked like an earthquake hit it when it came out. It ran over the sides of the pan and the cream cheese/sugar mixture was very soft while the cake was fully cooked. I felt like I had to cook it longer because of this weird disparity. It tastes okay (my boyfriend loves it for some reason) but the coconut and pecans on the bottom and too brown and I feel like it's too sweet overall. Seriously, that picture isn't even close to the real thing.

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MANTABIROSTRIS

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Nov. 8, 2008

YUM! Important note: I only used 1 1/2 cups of conf. sugar because that is all I had on hand. There is absolutely no reason to use more than that. It was plenty sweet enough. I also cut the butter back to 1/4 cup (1/2 stick) since I was using less sugar. I saved approx 1 cup of cake batter to pour over the cream cheese mix to make is look more appealing and to stop the spillage others referred to. If served warm this recipe would be great with hot fudge and/or carmel poured over it. However, the next day the cream cheese mixture really tastes much better when chilled.

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RAISIN1

Cooking Level: Expert

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Reviewed: Oct. 10, 2008

This was awesome in my opinion. My husband didn't care for it at all but with him if it is not German Choc. Cake he don't want it. I placed the cream cheese filling in between two layers of the chocolate cake and still experienced spillage while baking so I suggest placing a large baking sheet underneath of your cake pan. With all of my box cake mixes I only add one can of diet caffeine free soda and this worked well with this recipe. I also forgot to add the vanilla to the cream cheese and used less sugar but it still was delicious.

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L&F

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2008

Love it, and so does my family and coworkers. Never any leftovers. When I take it to potlucks Im always asked for the recipe. I didnt change anything except the temp., to 350.

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Sodapop

Cooking Level: Intermediate

Home Town: Medical Lake, Washington, USA

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Reviewed: Oct. 5, 2008

I will probably try this recipe again reserving some chocolate cake mix to layer on top of the cream cheese mixture. I did not care for the browned texture and taste of the cream cheese topping on top of the cake, but the rest of the cake was moist and delicious.

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AMFAIR

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Reviewed: Sep. 21, 2008

I have made this cake several times and it turns out fantastic each time. It will appear uncooked after the baking time because of the cream chees mixture. It's suppossed to be that way. Take it out and cool completely. It's flavor is best when served the following day. I refrigerate the cake overnight.

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Reneessweetshoppe

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Reviewed: Aug. 19, 2008

Everyone at work loved this cake. Used 12oz cream cheese, and didn't add coconut or pecans since I didn't have them.

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NTHUZASM

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Reviewed: Jun. 24, 2008

Wow! This was so good! It was very sweet, so I will reduce the powdered sugar to 2 cups next time I make it. I took it to a potluck it was gone in minutes.

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misch839

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Reviewed: Apr. 15, 2008

does it really want that much sugar? how many cups is 1 pound? 1 pound confectioners' sugar

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chiub86

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Reviewed: Apr. 12, 2008

This cake is so good! I will be making it again!

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Rhonda

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Reviewed: Mar. 8, 2008

Cake in oven now. Cream cheese mixture is going all over the oven and almost looks like it is burning. Reviews say it is delicious, hope it will live up to the reviews, taking to my sister-in-laws in a few hrs. Any suggestions why this happened? Used a 13x9x2 pan. Update-delicious,will make again but will put cream cheese mixture in the middle.

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Blazer

Cooking Level: Intermediate

Home Town: Derby, Connecticut, USA

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Reviewed: Feb. 24, 2008

It took about 20 minutes longer for the cake to cook than the recipe says, but just like everyone says, the people at my party raved about this cake. I had no problem getting the cake out of the pan, but I did cut it up in squares first. Very good cake. I added coconut to the batter.

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TRARECAR

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Reviewed: Feb. 20, 2008

This turned out awful! It was basically mush in the middle of the cake! Way too rich to eat! Don't even waste your time and especially the mess!

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sunspot

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Reviewed: Nov. 19, 2007

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.

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