April 12, 2016

Earthquake Cake


Do you like chocolate cake and cream cheese?  Then this is the cake for you.  The original recipe calls for coconut.  But I don't like coconut; so I left it out.  


It is definitely best when served warm; so, if you want the very best piece, cut your piece right out of the center of the cake after you've let it cool slightly.  Creamy, chocolate goodness.

If you have a piece later, then warm it in the microwave oven for around 10 seconds.  (You know your microwave oven better than I do).  


This is the first time I have made this cake.  I liked it . . . but I'm not sure I liked it enough to make it again.

Just being honest here.

If you would like to give this cake a try (because you may really, really like it) here's how I did it:

Earthquake Cake

Preheat oven to 325 degrees F
Spray a 9x13-inch cake pan with a non-stick spray

You will need:

1 chocolate cake mix
1 cup of milk
1/3 cup of butter, softened
3 eggs (room temperature)
1 8-ounce cream cheese
1/2 cup of butter
4 cups of powdered sugar, sifted

The method:

1.  Pour one 12-ounce package of chocolate chips in the bottom of the prepared cake pan.

2.  Make the chocolate cake mix according to the directions on the cake mix box.  I substituted milk for water and butter for the oil, but you don't have to do this.

3.  Pour the cake batter over the chocolate chips.

4.  Place the cream cheese and butter (which I cut into cubes) into a  medium-sized pan over low heat.  Stir constantly until it is melted and mixed together.  Remove from heat.  

5.  Stir in the powdered sugar.

6.  Spoon powdered sugar mixture on top of cake batter and spread over top of batter.

7.  Bake the cake for 40 minutes.

Serve to family and friends!!


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