Earthquake Cake I Recipe - Allrecipes.com
Earthquake Cake I Recipe

Earthquake Cake I

Recipe by  

"This is like eating an upside down german chocolate cake."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
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Directions

  1. Prepare cake mix as directed on package.
  2. Lightly grease the bottom and sides of one 9 x 13 inch baking pan. Sprinkle coconut and nuts over bottom of pan. Pour cake batter over top.
  3. Combine 1/2 cup melted butter or margarine, cream cheese and 2 cups confectioners' sugar. Beat until smooth. Pour (spoon) over cake batter.
  4. Bake at 350 degrees F (175 degrees C) for 45 minutes or until a toothpick comes out clean. Let cake cool before frosting.
  5. To Make Frosting: Combine cocoa, cola and 1/2 cup margarine in a saucepan. Cook over medium heat until mixture boils, stirring constantly. Remove from heat. Pour mixture over remaining confectioners' sugar. Beat until smooth. Spread icing over cake. (If you like a thicker icing add more confectioners' sugar.
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Reviews More Reviews

Most Helpful Positive Review
Dec 18, 2003

I bake cakes weekly for our companies employees birthdays. This cake was a HUGE success! The men in the plant were particularly fond of it. The creamy filling that falls to the middle as it bakes is a wonderful surprise. But do take note!! Baking time IS longer than indicated.

 
Most Helpful Critical Review
Dec 05, 2004

We made this cake for a family dinner party and it turned out very, very good. It's great for chocolate lovers. The homemade icing was rich and chocolaty. I also added extra confectioner's sugar (about 1 cup) to make the icing thicker. It's a very easy cake to make, too. It went well with vanilla ice cream!

 

36 Ratings

Feb 05, 2006

I made this for my father-in-law's b-day and it was a hit. It was then requested for my husband's grandmother's birthday the following week. I did bake it a little longer than stated, just until the toothpick came out clean-- an extra 10-15 mins. Also this cake is somehow even more delicious the next day. Y*U*M*M*Y!!!

 
Jun 08, 2003

i made this cake and my son loved it, after he ate the last piece he said I NEEDED TO MAKE THIS CAKE AGAIN.SO A WEEK LATER I MADE THIS CAKE AGAIN BUT THIS I USED A CHOCOLATE FUGDE CAKE I DIDN'T KNOW IT POSSIBLE TO IMPROVE ON THIS CAKE BUT I DID . THANKS FOR THE RECIPE IT WAS GREAT. WILL MAKE IT AGAIN AND AGAIN SHERRY L.

 
Sep 22, 2004

This cake is sooo good, the only reason I gave it 4 stars is because I had some problem taking the cut pieces out of pan because of the bottom layer, so next time, and there will be a next time, I am going to make sure that I really oil the pan better or but some type of paper on the bottom of the pan for easier serving....the taste and conbination of ingredients made this cake really special!!

 
Sep 20, 2010

MMMM... chocolate-y and fairly easy too! With ingredients like choc cake, cream cheese, walnuts, coconut, chocolate/cola glaze... c'mon... what it NOT to like? Not the prettiest thing in the pan, but interesting looking... and the bake time was correct for me, FYI. Everyone that tried this cake liked it too! I am sure I will make it again!

 
Mar 21, 2008

As written, I give this recipe four stars. The first time I made it I followed the recipe almost exactly - I used German Chocolate cake mix and followed other reviews, adding 3 cups of powdered sugar, pecans instead of walnuts, and baking for an hour. I thought it was just ok - I found it a bit dry. My husband loved it though, so I decided to try again. The second time it came out phenomenal! This time, I used Betty Crocker triple chocolate fudge cake mix and instead of 3 cups of powdered sugar in the frosting, I further reduced the quantity to 2 cups. I also skipped the coconut. I used walnuts as written. I made the cake in a bunt pan and was careful to spread the frosting on the top of the batter, but without letting the frosting to get too close to the edge. The second time around, I softened the cream cheese too. The cream cheese melted into the cake, leaving a delicious ribbon of cream cheese goodness at the bottom. It did not come out all bubbly like some of the pictures. It actually looked very nice. I definitely recommend using a bundt pan instead of a 13 x 9 pan.

 
Sep 02, 2003

This is wonderful!! Everyone asks for it over again. It is also not difficult to make. I have made it several times, and will do so again, in fact, I am making it this weekend to take to a pitch in. I first tried it at a local restaurant, and decided to see if it was on All Recipes! Of course it was! YUM

 

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Nutrition

  • Calories
  • 311 kcal
  • 16%
  • Carbohydrates
  • 40.4 g
  • 13%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 16.3 g
  • 25%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 250 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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