Earthquake Cake from Lyn Fitzpatrick
It’s a family recipe for a chocolate cake that we bake every Christmas Eve. We load it with candles and bring it out before we open gifts and sing Happy Birthday to Jesus. It serves as a special reminder to my family of why we’ve come together and who we’re truly celebrating. From my two-year-old nephew to my ninety-year-old mother, we sing with grateful hearts.
– Lyn Fitzpatrick, Middle School Spanish Teacher
This earthquake cake is a chocolate cake loaded with coconut, pecans, cream cheese and chocolate chips. A super gooey and delicious cake that ALWAYS gets rave reviews!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
- cooking spray
- 1/2 cup chopped pecans
- 1 1/2 cups sweetened flaked coconut
- 1 box chocolate fudge cake mix
- eggs, oil and water according to cake mix package
- 1/2 cup butter melted
- 8 ounces cream cheese softened
- 2 1/2 cups powdered sugar
- 1 cup semisweet chocolate chips
- Preheat the oven to 350 degrees F. Coat a 9″x13″ pan with cooking spray.
- Place the pecans and coconut in an even layer in the bottom of the pan.
- Prepare the cake mix according to package directions and pour the cake batter over the coconut and pecans.
- Place the cream cheese in a medium bowl and beat with a mixer until smooth. Add the butter and beat until combined.
- Gradually add the powdered sugar to the cream cheese mixture and beat on low speed until smooth.
- Place dollops of the cream cheese mixture on top of the cake batter. Sprinkle the chocolate chips over the cake.
- Bake the cake for 40 minutes or until the cake has set.
- Cool, cut into squares and serve.
- Recipe adapted from South Your Mouth.
- Make sure your 9″x13″ pan is at least 2 inches deep, preferably deeper. If your pan isn’t as deep, try a larger pan or put your pan on a baking sheet before you place it in the oven in case of any overflow of batter.