Chocolate Earthquake Cake Recipes

Steps:

• Preheat oven to 350 degrees F.
• Grease a cake tin.
• Cover the bottom of the cake tin with the chopped pecans and flaked coconut.
• Prepare cake mix as per package instructions.
• Pour over the chopped pecans and flaked coconut.
• Melt butter.
• Add to it the cream cheese, extract and confectione's sugar.
• Stir well, and then pour over the cake bottom.
• Bake for 40-45 minutes or until done.
• Please bear in mind that one cannot test for doneness as the cake will appear sticky even when done.

Steps:

• Preheat oven to 350 degrees.
• Grease a 13 x 9 pan.
• I use Pam cooking spray.
• Evenly sprinkle nuts and coconut on bottom of pan.
• In a large bowl prepare cake mix: Blend cake mix, water, oil and eggs at low speed for 30 seconds.
• Beat on medium speed for 2 minutes.
• Pour batter over nuts and coconut.
• In a separate bowl mix the cream cheese, butter confectioners sugar and vanilla extract until smooth.
• Drop by spoonfuls over batter, do not mix in Sprinkle with chocolate chips.
• Bake at 350 degrees for 5o minutes.

Steps:

• Prepare cake mix as directed on package.
• 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.
• Combine 1/2 cup melted butter or margarine, cream cheese and 2 cups confectioners' sugar. Beat until smooth. Pour (spoon) over cake batter.
• Bake at 350 degrees F (175 degrees C) for 45 minutes or until a toothpick comes out clean. Let cake cool before frosting.
• 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.