Chocolate Earthquake Cake
My Chocolate Earthquake Cake is a rich, gooey dessert with creamy swirls, plenty of chocolate, and irresistible texture.
Ingredients
For the Cake:
- 1 box chocolate cake mix
- ⅓ c. vegetable oil
- 3 eggs
- 1 ⅓ c. water
- ½ c. shredded sweetened coconut
- ½ c. chopped pecans
- 1 ½ c. chocolate chips divided
For the Cream Cheese Swirl:
- 8 oz. cream cheese softened
- ½ c. unsalted butter
- 3 c. powdered sugar
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Sprinkle the coconut, pecans, and half of the chocolate chips evenly over the bottom of the pan.
- In a large bowl, prepare the cake batter by mixing the cake mix, oil, eggs, and water. Pour the batter over the coconut mixture and spread it evenly.
- Melt the butter. In a separate bowl, beat the cream cheese until smooth, then mix in the melted butter. Gradually add the powdered sugar and beat until creamy.
- Drop spoonfuls of the cream cheese mixture over the cake batter, then gently swirl it with a knife or toothpick. Sprinkle the remaining chocolate chips over the top.
- Bake for 45–50 minutes, until the top is set but the center is still slightly gooey.
- Let the cake cool for 15–20 minutes before serving.
Notes
- Use room-temperature cream cheese for a smooth filling.
- Swirl the cream cheese gently to keep distinct pockets throughout the cake.
- Let the cake cool for 15–20 minutes before serving.
- Serve warm with a scoop of vanilla ice cream.
Nutrition
Calories: 701kcalCarbohydrates: 87gProtein: 5gFat: 40gSaturated Fat: 18gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 65mgSodium: 303mgPotassium: 273mgFiber: 3gSugar: 72gVitamin A: 453IUVitamin C: 0.2mgCalcium: 90mgIron: 2mg
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