When I was a very little girl my parents took me to Dinosaur Valley State Park in Glen Rose, Texas to see the Dinosaur tracks in the riverbed. Ever since then I have always loved dinosaurs and studying about the Earths geological history almost to an obsessive level.
I had these visions of what the earth must have looked like back then with these “fearfully great lizards” roaming around eating large pre-historic ferns (well and each other), volcanos would erupting in the distance, and there were constant Earthquakes….
I was… Am a Science nerd and proud of it.
As a kid I didn’t go to a daycare center while my parents were at work instead I stayed at my Grandmothers. We would spend our mornings out in the garden, and mid-day usually in the kitchen cooking, canning, and baking. So being the little Dinosaur and Geology nerd that I was, imagine my excitement when my Grandmother told me one day we were going to baking an Earthquake Cake!!!
I can still remember my grandmother taking the cake out of the oven and seeing the big impressive crack right down the middle. It was as if there had been an earthquake in the oven and I thought it was so cool!! Ever since then I have loved this cake.
This Earthquake Cake might not be the most beautiful cake upon first appearances. But like with all things it’s not what’s on the outside that matters but what is on the inside.
When you slice into this Earthquake cake reveling its flavorful layers of chocolate cake, the gooey cream cheese center, and that little bit of crunch from the coconut and pecans you will understand why I love this cake too.
1 Cup Shredded Coconut
1 Cup Pecans, Chopped
1 Box German Chocolate Mix
¼ Cup Strong Coffee or Espresso (2 shots)
½ Cup Softened Unsalted Butter
1 box Powdered Sugar
8 oz. Cream Cheese
1 Teaspoon Vanilla
Pre-Heat oven to 350 degrees
In a greased 9×13 baking pan place the shredded coconut and chopped pecans in an even layer.
Mix the German Chocolate cake mix according to the package instructions, replacing ¼ cup of the water with ¼ cup of strong coffee or espresso. Pour the cake batter into the pan on top of the coconut and pecans.
Using a hand mixer mix together the softened cream cheese, butter, vanilla and powdered sugar until fluffy then pour on top of the cake mix and swirl in with a knife, creating a marbled look.
Bake at 350 for 50 minutes. The cake will crack when it’s done, that’s why it’s called Earthquake cake.