Earthquake Cake

[nverland]

Earthquake Cake
Time: 50 minutes Yield: 24 servings

Ingredients

1 cup flaked coconut, toasted
1 cup pecans, chopped
1 (15.25-ounce) package German chocolate cake mix, plus the ingredients called for in the package instructions
1/2 cup butter, softened
1 (8-ounce) package cream cheese, softened
4 cups powdered sugar
1 teaspoon vanilla extract

Directions

Step 1 - Preheat the oven to 350 degrees F.
Step 2 - Grease a 9x13-inch baking pan.
Step 3 - Spread the coconut and pecans in the bottom of the baking pan.
Step 4 - Prepare the chocolate cake mix according to package instructions.
Step 5 - Pour the batter over the coconut and pecans.
Step 6 - In a large bowl, beat together the butter and cream cheese until light and fluffy.
Step 7 - Add the powdered sugar and vanilla into the cream cheese mixture, beating until smooth.
Step 8 - Drop spoonfuls of the cream cheese mixture over the cake batter. The final result should look spotted.
Step 9 - Bake the cake for 50 minutes.
Step 10 - Remove the cake from the oven and invert it so the coconut and pecans are on top.
Step 11 - Allow the Earthquake Cake to cool completely before serving.