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Earthquake Cake

A delightful chocolate cake with cream cheese frosting and a medley of nuts, perfect for gatherings and family nights.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

For the cake base
  • 1 cup chopped walnuts or pecans Choose your favorite nuts
  • 1 cup shredded coconut Unsweetened is ideal
  • 1 package (18.25 oz) chocolate cake mix Check for Halal certification
  • 4 large eggs
  • 1 cup water
  • 1/2 cup vegetable oil
For the cream cheese frosting
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. Spread the chopped walnuts or pecans and shredded coconut evenly at the bottom of the greased pan.
Cake Batter
  1. In a large bowl, combine the chocolate cake mix, eggs, water, and vegetable oil. Mix until smooth; a few lumps are okay.
  2. Pour the cake batter over the layer of nuts and coconut.
Cream Cheese Mixture
  1. In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  2. Drop dollops of the cream cheese mixture over the cake batter and swirl with a knife to create marble patterns.
Baking
  1. Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool slightly before serving. It can be enjoyed warm or at room temperature.

Notes

Feel free to swap out the nuts for your favorite varieties. Store leftovers in an airtight container. It will keep for about four days in the refrigerator and up to three months in the freezer.