Chocolate Earthquake Cake I

Chocolate Earthquake Cake I

82 Reviews 5 Pics
Kim Busch
Recipe by  Kim Busch

“Really messy, but very yummy!”

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Adjust Servings

Original recipe yields 1 -9x12 inch cake



  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x12 inch cake pan. Cover the bottom of the cake pan with the chopped nuts and the flaked coconut.
  2. Prepare cake mix according to package directions. Pour batter over chopped nuts and coconut.
  3. Melt butter or margarine, add cream cheese and confectioner's sugar. Stir until blended. Spoon over unbaked batter.
  4. Bake at 350 degrees F (175 degrees C) for 40 to 42 minutes. Please note: you cannot test for doneness, as the cake will appear sticky even when it is done. The icing sinks into the batter as it bakes, forming the white ribbon inside. Makes 16 servings.

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Reviews (82)

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This is one of my favorite desserts. My family/friends love this cake and I have often been offered $$ to bake it for them. I spoon the cream cheese mixture using a tsp over the batter so that it will sink into the batter as it bakes, forming delicious treat inside. It does normally take about 50-60 minutes to bake. Also, instead of pecans, walnuts seems to stand up better to the cake and cream cheese mixture.

Jessica Lindahl Spurrell

Jessica Lindahl Spurrell

A yummy cake, but the baking time is off. I took the cake out after 50 minutes expecting the middle to "set up" as the recipe indicates. Mine did not. Thankfully, as moist as the cake is, I was able to return it to the oven even after it cooled for 20 minutes and it was fine. Still gooey!! I followed the recipe exactly and I'm a seasoned cook, so I'm not sure what happened. If the submitter reads this, please respond with any tips as the cake is sinfully delicious and I would like to make again.



I only used 2 cups confectioners' sugar in the filling this was plenty sweet enough! I also added a teaspoon of coconut extract into the filling which brought out the flavor of the coconut in the cake. I gave it four stars because of the 4 cups confectioners' sugar but if you cut it back then I would say it's five stars. It sure didn't last long in our house!

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Amount Per Serving (18 total)

  • Calories
  • 380 cal
  • 19%
  • Fat
  • 17.4 g
  • 27%
  • Carbs
  • 54.6 g
  • 18%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 27 mg
  • 9%
  • Sodium
  • 306 mg
  • 12%

Based on a 2,000 calorie diet



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Chocolate Caramel Nut Cake


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