OMG Earthquake Cake
Decadent dessert lovers rejoice: OMG Earthquake Cake is a delicious chocolate dessert recipe that you're sure to go crazy over. This layered dessert recipe brings together German chocolate cake mix, cream cheese, coconut, and a few other flavors to create a dessert that's gooey and full of flavor. In fact, this treat is so gooey that you have to perform the "wobble" test on the pan instead of the toothpick test to check if it's done. With just one bite, you'll see why this tasty cake is so hard to resist.
This cake is gauranteed to satisfy your sweet tooth, because it is super sweet and super delicious. Next time you want to make an easy cake recipe but want something a little more exciting than a regular boked cake mix, then this recipe is perfect.
- This recipe was inspired by Chocolate Earthquake Cake—a reader favorite!
If you like this recipe, then you'll love our Caramel Toffee Better-Than-Anything Cake.
Cooking Time45 min
Cooking Vessel Size9 x 13 baking dish
- 2/3 cup shredded coconut
- 2/3 cup chocolate chips
- 1/2 cup chopped pecans
- 1 package German Chocolate cake mix
- 1/3 cup oil
- 3 eggs
- 1 1/3 cup water
- 1 1/3 butter, softened
- 8 ounces cream cheese, softened
- 1 pound powdered sugar
Preheat oven to 350 degrees F. Spray a 9 x 13 baking pan with cooking spray.
Sprinkle coconut, chocolate chips and pecans into the bottom of the baking pan.
With an electric mixer, combine cake mix with oil, eggs and water (these amounts may not match instructions on the box), using the low setting and beating for 2 minutes. Scrape down the sides and beat 30 seconds more. Spoon the batter carefully over the items in the bottom of the pan without disturbing them.
Place the butter and cream cheese in a small saucepan over low heat until melted, then whisk until smooth. Pour into the large bowl of an electric mixer and beat in the powdered sugar to form a smooth, thick mixture.
Spoon the cream cheese mixture on top of the chocolate batter and draw a knife through to swirl the two mixtures together.
Bake for about 45 minutes the cake should feel cooked and firm when touched with a finger on top, but it will not respond properly to the toothpick test because the cream cheese mixture inside will still be very soft.
Cool completely on a cooling rack before cutting to serve. This cake should be stored in the refrigerator.
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