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Chocolate Earthquake Cake II

Read Reviews (61)

"This is a wonderfully rich chocolate cake and very easy to make." — P. Price

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Original recipe makes 9 x13-inch cake Change Servings

1 (18.25 ounce) package devil's food cake mix with pudding
1 cup flaked coconut
1 cup chopped pecans
8 ounces cream cheese

1 pound confectioners' sugar
1/2 cup butter
1 teaspoon vanilla extract

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Directions

Preheat oven to 325 degrees F (165 degrees C). Spray 9x13-inch pan with cooking spray.
Spread coconut and pecans over bottom of pan.
Mix cake mix according to package directions. Pour over the pecans and coconut.
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.
Bake cake at 325 degrees F (165 degrees C) for 50-55 minutes or until done.

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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 beeped... not knowing how to cook, he didn't realize the whole middle was still raw. The edges taste fantastic though... I will definitely make this again but up the temp to 350! Thanks!

—JENELLEBELLE

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Most Helpful Critical Review

Mar 29, 2011

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 acted impulsively, not taking the time to read all of the reviews. Judging from the recipe photo, I assumed one would need to turn this cake out of the pan. Well, the cake bears no resemblance to the photo. The directions do not specify how long to cool the cake, if/when to de-pan it, etc. I made an educated guess (I've been baking for 30+ years) and it was a mistake. I now have a pile of rubble and a mess on my counter. I did taste it and it's rich and delicious but I'm so relieved that I didn't make this for anything important. I'm sure it would be great if we just had explicit instructions. I'll give it another shot if the recipe is amended.

—JCAFELD

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68 Ratings

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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.

—Flaquita

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Sep 17, 2004

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 being mad, I tried it again. This is a wonderful recipe! The only thing I am going to change is to up the cooking temp to 350 and lower the time to about 35-40 minutes. Otherwise, this is good stuff.

—LREYNAL

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Jul 29, 2007

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 huge success. My neighbor (who loves everything I cook, but isnt a huge chocolate fan either LOVED it). I have made it 3 times since then. I think I will try it next with a banana cake. Great recipe even though it isnt the most attractive cake. Will definitely make many more times! Thank you so much for sharing!

—call me chickn

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Jul 19, 2005

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 "brownies with cream cheese." I made it with the German Chocolate cake mix, and would recommend trying that first. This was an easy and great cake.

—DOJAGRAM

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Oct 20, 2003

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.

—DSEALS

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Nov 11, 2006

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 mins and 20 mins at 350 degrees and it baked well.

—AZSUNCATCHER

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Nutrition

Calories
373 kcal
19%

Carbohydrates
48.6 g
16%

Cholesterol
33 mg
11%

Fat
19 g
29%

Fiber
1.2 g
5%

Protein
4 g
8%

Sodium
297 mg
12%

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

Nutritional Information

Chocolate Earthquake Cake II

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 373
Calories from Fat: 171

% Daily Value *
Total Fat 19g 29 %
Saturated Fat 9g 45 %
Cholesterol 33mg 11 %
Sodium 297mg 12 %
Potassium 193mg 5 %
Total Carbohydrates 48.6g 16 %
Dietary Fiber 1.2g 5 %
Protein 4g 8 %
Sugars 39g
** Vitamin A 7 %
** Vitamin C < 1 %
Calcium 6 %
Iron 14 %
** Thiamin 4 %
Niacin 7 %
** Vitamin B6 1 %
** Magnesium 4 %
** Folate 2 %

* 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.