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Chocolate Earthquake Cake II

Chocolate Earthquake Cake II

"This is a wonderfully rich chocolate cake and very easy to make."
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servings 373 cals
Serving size has been adjusted!
Original recipe yields 18 servings


  • Calories:
  • 373 kcal
  • 19%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 48.6g
  • 16%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 325 degrees F (165 degrees C). Spray 9x13-inch pan with cooking spray.
  2. Spread coconut and pecans over bottom of pan.
  3. Mix cake mix according to package directions. Pour over the pecans and coconut.
  4. Melt butter, add with cream cheese, vanilla, and confectioners' sugar to a medium-sized bowl and mix well. Spoon with a teaspoon over the cake.
  5. Bake cake at 325 degrees F (165 degrees C) for 50-55 minutes or until done.

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Read all reviews 66
  1. 73 Ratings

Most helpful positive review

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 beepe...

Most helpful critical review

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 a...

Most helpful
Most positive
Least positive

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 beepe...

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 ug...

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...

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...

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 "brow...

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...

I no longer work outside my home, so I've had time to try all types of new recipes on my husband of 31 years. Out of all the things I've tried, there are only a handful that he's asked me to rep...

I loved this cake. I don't use cake mixes so I followed the recipe for devil's food cake I from this site. It was a lot of work and a lot of dishes, but the end result was worth it. I did l...

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