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 to not disturb the nuts and coconut — keep the
knife very shallow. Sprinkle with the chocolate chips.
Bake at 350 degrees for 50 minutes.
Originally Submitted
2/19/2015
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