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Chocolate Earthquake Cake I

Read Reviews (81)

"Really messy, but very yummy!" — Kim Busch

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Original recipe makes 1 -9x12 inch cake Change Servings

1 cup chopped walnuts
1 (3.5 ounce) package flaked coconut
1 (18.25 ounce) package German chocolate cake mix

1/2 cup butter
8 ounces cream cheese
4 cups confectioners' sugar

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Directions

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x12 inch cake pan. Cover the bottom of the cake pan with the chopped nuts and the flaked coconut.
Prepare cake mix according to package directions. Pour batter over chopped nuts and coconut.
Melt butter or margarine, add cream cheese and confectioner's sugar. Stir until blended. Spoon over unbaked batter.
Bake at 350 degrees F (175 degrees C) for 40 to 42 minutes. Please note: you cannot test for doneness, as the cake will appear sticky even when it is done. The icing sinks into the batter as it bakes, forming the white ribbon inside. Makes 16 servings.

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This is one of my favorite desserts. My family/friends love this cake and I have often been offered $$ to bake it for them. I spoon the cream cheese mixture using a tsp over the batter so that it will sink into the batter as it bakes, forming delicious treat inside. It does normally take about 50-60 minutes to bake. Also, instead of pecans, walnuts seems to stand up better to the cake and cream cheese mixture.

—duchessnj

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Most Helpful Critical Review

Dec 08, 2009

Not a bad cake, and def. not the best cake either. Dont think I would make it again.

—STACEEDCA

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96 Ratings

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Jul 20, 2003

A yummy cake, but the baking time is off. I took the cake out after 50 minutes expecting the middle to "set up" as the recipe indicates. Mine did not. Thankfully, as moist as the cake is, I was able to return it to the oven even after it cooled for 20 minutes and it was fine. Still gooey!! I followed the recipe exactly and I'm a seasoned cook, so I'm not sure what happened. If the submitter reads this, please respond with any tips as the cake is sinfully delicious and I would like to make again.

—MYLADYJESSICA

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Jul 25, 2007

I only used 2 cups confectioners' sugar in the filling this was plenty sweet enough! I also added a teaspoon of coconut extract into the filling which brought out the flavor of the coconut in the cake. I gave it four stars because of the 4 cups confectioners' sugar but if you cut it back then I would say it's five stars. It sure didn't last long in our house!

—Shezzza

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Apr 21, 2007

This is the same recipe my aunt uses, except she goes with a richer, fudge cake mix. I prefer the fudgey richess over german chocolate, but this is great.

—MRSPOOKIE

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Jul 20, 2003

This recipe is also great made with a lemon cake mix.

—PINKBUNNY

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Feb 22, 2006

Made this for my husband for his birthday. Wow what a great cake!! Decreased powdered sugar to about 3 cups and added 10 minutes to bake time per other reviewers and was perfect! Thanks for a great and easy dessert recipe!

—COGRANDMA4

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Jan 25, 2008

As cakes go, this is at the top of MY RICHTER scale!!! I used 3 cups of the powdered sugar and after I dropped the cream cheese mixture by spoonfuls into the cake, I gently ran a knife through the batter (being careful not to insert it too deep)to create a marbled effect. It does require a little longer baking time than instructed. 50 minutes worked perfectly for me. GREAT RECIPE!!!

—Ada Cowan-Ruhlen

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Nutrition

Calories
380 kcal
19%

Carbohydrates
54.6 g
18%

Cholesterol
27 mg
9%

Fat
17.4 g
27%

Fiber
1.1 g
5%

Protein
3.5 g
7%

Sodium
306 mg
12%

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

Nutritional Information

Chocolate Earthquake Cake I

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 380
Calories from Fat: 157

% Daily Value *
Total Fat 17.4g 27 %
Saturated Fat 9g 45 %
Cholesterol 27mg 9 %
Sodium 306mg 12 %
Potassium 111mg 3 %
Total Carbohydrates 54.6g 18 %
Dietary Fiber 1.1g 5 %
Protein 3.5g 7 %
Sugars 42.8g
Vitamin A 7 %
Vitamin C < 1 %
Calcium 6 %
Iron 12 %
** Thiamin 3 %
Niacin 8 %
** Vitamin B6 3 %
** Magnesium 5 %
Folate 11 %

* 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.