Reviewed: Nov. 11, 2009

DELICIOUS! Make a day ahead

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Christina

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Reviewed: Oct. 25, 2009

This was delicious...very chocolatey. I used wax paper on bottom of the pan and turned it out when done.

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JFHVT

Cooking Level: Expert

Living In: Burlington, Vermont, USA

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Reviewed: Sep. 19, 2009

This was very good! I took it to work and it was gone in a flash. The only change i made was i toasted the coconut and the pecans before adding them to the bottom of the pan. i think i had trouble w/the cream cheese element of this recipe, though. After melting the margarine, cream cheese, and adding the powdered suger, i ended up with more of a thin sauce, making it difficult to "spoon randomly over cake batter", since it ended up covering the entire thing, anyway. In spite of my question about the cream cheese "sauce", it was delish, and i'd make it again.

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jayme

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Reviewed: Aug. 16, 2009

I made this cake for a social event and was a big hit; will definitely make it again. Also, did not have the sticking problem with butter/pecans/coconut mixture.

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SNS

Cooking Level: Expert

Home Town: West Monroe, Louisiana, USA

Living In: Carrollton, Texas, USA

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Reviewed: Aug. 14, 2009

The only change I made was omitting the butter in the bottom of the pan--I just 'pammed' the bottom and there was no sticking. I received many compliments and will make it again!

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andrea

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Reviewed: Jun. 16, 2009

I had put in a search for the exact ingrediants for this cake and saw this recipe pop up and thought I would give it a try. It came out of the oven and I let it cool and couldnt resist trying a little nibble and WOW! This is very tasty, full of flavor but not overpowering. I did what chubbs suggested and turned it out onto a cake board and it makes a great looking cake on the underside. Thanks for this recipe, this one is going to be made alot.

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CG

Cooking Level: Expert

Home Town: Lexington, Kentucky, USA

Living In: Cameron, North Carolina, USA

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Reviewed: May 11, 2009

My husband isn't a big cake lover, but this cake went over GREAT! Just a good all around recipe to even take to someone as a "happy"

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Kath

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Reviewed: May 9, 2009

OMG - this is one of the best cakes I've had in a long time. It's absolutely awesome and easy to make. Everyone wanted the recipe. I love cakes that don't need icing or toppings. Try this - you won't be sorry. I do think the earthquake cake title fits this much better do to the finished appearance. I did use the low fat cream cheese. Well heck - it saved a few calories anyways lol.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Apr. 30, 2009

Wow this was actually really good! I was just looking to use up a german chocolate cake mix I had sitting in my cupboard and based on the reviews I decided to make this as a treat for work. It looked really cool when it was done baking, literally like an earthquake broke up a desert or something. And the taste of the cream cheese mixture was really good! Much more like candy and less like cheesecake but still SUPER good. This would be a lot of fun to make for school aged kids when they learn about earthquakes.

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LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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Reviewed: Apr. 17, 2009

Excellent! I recommend turning it out of the pan. The coconut and pecans make a great "topping". Very good, and I agree that it is better the next day! Thank you. This is a keeper for me!

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chubss

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2009

This was superb...I used a regular choc. cake mix and made it into a pudding cake (4 eggs, oil , instant pudding, etc) I also added my usual 2 dollops of mayo to retain moisture, as well as 2 tbps of hersheys syrup. I then used 9 in round pans with parchment paper lining. Really easy to remove. I inverted it and peeled off the paper in one easy piece. It looked so pretty too! one more thing, i poured a quarter of the cake batter in each pan, then half the cream cheese mixture and then the rest of the cake batter. Just so it would be more even.

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mvparkercg

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Reviewed: Sep. 11, 2008

This was AWESOME! First time I made it was for my friend's BDay who loves coconut & chocolate and it was a BIG hit; even her hubby had two giant helpings and he's really picky! Since then I've made several more times and it was requested again for her BDay this year. A keeper for sure!

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mom2three

Cooking Level: Expert

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Reviewed: Aug. 1, 2008

Took this to a New Orleans night dinner and everyone loved it. I agree with another reviewer that it tastes better after it sits a bit. Thanks for the recipe.

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azsunshinegirl

Home Town: Milwaukee, Wisconsin, USA

Living In: Surprise, Arizona, USA

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Reviewed: Jun. 21, 2008

Great cake! Although definately very rich, will get rave reviews.

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krys

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Reviewed: Jan. 11, 2008

Excellent! Thanks for the recipe

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Elizabeth

Living In: Berlin, New Jersey, USA

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Reviewed: Oct. 24, 2007

This is actually the Earthquake Cake! Because this cake is all cracked up on top,(as if the earth had cracked) and a little note to help make the taste even better try this, use coconut pecan frosting along with the original recipe(coconut and pecans). Just by adding the frosting it just makes it a bit more tasty!

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Shywan T.

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Reviewed: Aug. 6, 2007

Delicious. Best to leave it overnight or for several hours though before eating as it needs time to blend and settle.

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Jalay

Cooking Level: Intermediate

Home Town: Kimberley, British Columbia, Canada

Living In: Traralgon, Victoria, Australia

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Reviewed: Jun. 15, 2007

I have made this cake a few times. It is awsome!!! So moist and yummy. If you are looking for a easy, yummy chocolate dessert, look no further.

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spw

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Reviewed: Jun. 11, 2007

There were so many recipes like this out there. I went with this one and BOY was it a winner! It's even nice to take to a picnic because the warmer and gooier, the better.

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KSTUBBLE

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Reviewed: May 22, 2007

This is one of the best cakes I've ever had. I'm not that fond of German Chocolate cake mixes so I used a Devil Foods. The third time I made it, I sprinkled some semi-sweet chocolate chips in the pecan layer and that made it even better. The cake is so moist and delicious. The second day it's even better. Another thing, the first time I made it the pecan/coconut layer stuck to the bottom really bad so the next 3 times I cooked it (yeah it's a big hit), I lined the cake pan with parchment paper with the paper overlapping the sides so when the cake was cooled I could pop it out the pan and put it on a decorative plate. There was no sticking whatsoever.

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