Chocolate Earthquake Cake II
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
½ cup butter
1 teaspoon vanilla extract
Preheat oven to 325 degrees F (165 degrees C). Spray 9×13-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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