I love chocolate. This recipe is an explosion of just that. So if you need a fun, quick recipe this one is for you.
I made a couple of changes that I'm sure everyone would be a-ok with. Dark chocolate is the best. Hands down. The original recipe called for German Chocolate cake mix....that just wasn't going to do it for me. I bought dark chocolate cake mix. The recipe also called for semi-sweet chocolate chips...I bought dark chocolate. YUM.
Before and After
Earthquake Cake (Courtney's way)
1 cup coconut
1 cup chopped nuts
1 box dark chocolate cake mix
1 8oz package cream cheese, softened
1/2 cup butter (1 stick) softened
1 teaspoon vanilla
2 cups powdered sugar
3/4 cup dark chocolate chips
Grease a 9-by-13-inch pan. Sprinkle nuts and coconut on bottom of pan.
1 cup chopped nuts
1 box dark chocolate cake mix
1 8oz package cream cheese, softened
1/2 cup butter (1 stick) softened
1 teaspoon vanilla
2 cups powdered sugar
3/4 cup dark chocolate chips
Grease a 9-by-13-inch pan. Sprinkle nuts and coconut on bottom of pan.
Mix cake mix as
directed on box. Pour over nuts and coconut.
In a separate mixing bowl, beat together the cream cheese, butter, sugar and vanilla with a hand mixer on low to medium-low until well blended (add the sugar about a half cup at a time to prevent a powder explosion). This mixture will look like thick cheesecake batter.
Drop by spoonfuls over the chocolate cake batter, leaving at least a one-inch margin around the sides of the pan (this prevents the cheesecake from bubbling over).
Weave a butter knife in an s-pattern through the batter to create a swirl, but be sure not to disturb the nuts and coconut — keep the knife very shallow. Sprinkle with the dark chocolate chips.
Bake at 350 degrees for 45 minutes.
In a separate mixing bowl, beat together the cream cheese, butter, sugar and vanilla with a hand mixer on low to medium-low until well blended (add the sugar about a half cup at a time to prevent a powder explosion). This mixture will look like thick cheesecake batter.
Drop by spoonfuls over the chocolate cake batter, leaving at least a one-inch margin around the sides of the pan (this prevents the cheesecake from bubbling over).
Weave a butter knife in an s-pattern through the batter to create a swirl, but be sure not to disturb the nuts and coconut — keep the knife very shallow. Sprinkle with the dark chocolate chips.
Bake at 350 degrees for 45 minutes.
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