Good Evening.
Tonight’s post is brought to you by late night cravings.
Ooey, gooey, cream cheese and chocolate cake, with toasted pecans, warm halfway melted chocolate chips, and coconut.

Funny thing is, I had saved this recipe as a draft over a year ago. February of Two Thousand and Sixteen.
Before my sweet little bebe was even a twinkle in my eye.

I had even shot photographs of the cake back before I was like *OMG I don’t have time to get out my DSLR (sob, sob), how am I supposed to take pictures?*

And then, with the magic of a forward facing baby carrier, 10 minutes in the bouncer, and a helping husband who may or may not have been covered in sweat from getting our camping gear down from the attic –

ANYWAYS. I got it done! I baked a cake!

Everything with a kid takes ten times as long now.
And for someone like me who runs a million miles an hour 20 hours of the day, it’s taught me a lot about patience.

We are *not* running on my schedule anymore.

So it’s like, sprinkle the coconut, check on the baby.
Sprinkle the nuts and chocolate chips, wash hands.
Tell the dog to stop licking the baby.
Stir the cake mix.
Holler at husband in the attic and ask him to hold said baby because it’s almost bed time and you just need 5 more minutes to throw the cake in the oven.

But, through the power of teamwork, and a little grace and serendipity from the universe, it got done.

And boy was it good.

I’ll take shortcuts where I can get them.

Back when we were DINKs, I may have made the cake from scratch.
Heck, if bebe is at Nonna’s house, I’ll make a cake from scratch.

But tonight, it’s cake mix, and gooey add-ins.

This cake is so terrible, you probably don’t even want to bother making it.
Go ahead, swallow the drool in your mouth. It’s a real waste of time.

I shall NOT eat a piece for breakfast tomorrow with my coffee.

You know – my mom helped me lose all my baby weight. She made me eat a loootttt of spinach. Like we basically toss it into every recipe, except this one.

I’d better save a couple pieces and give the rest away – STAT.

So, go gently and lovingly ask your husband to run to the store real quick to get you some cream cheese, because I know you have all the other ingredients.

Stir it all up. The coconuts and pecans get this caramelized glazed chewy thing going on.
OHMUHGAWSH it’s good.

The cream cheese does it’s seismic thing and mixes all up in there and keeps the whole thing moist as all get out.

The chocolate chips stay all halfway melted. Ugh, hold please.
I’m fighting a craving.

Just go and make it and tell me what you think, k?
Also, I’m loving this snapchat thing, come find me.

~Peace, Love, and Seismic Cakes Y’all

Print Save

Earthquake Cake

Yield: 10-12

Cook Time: 45 min


1 box German Chocolate cake mix
1 cup shredded coconut
1 cup chopped pecans
1/2 cup chocolate chips
3 eggs
1 cup water
1/3 cup vegetable oil
8 oz cream cheese, softened
1/2 cup butter, softened
3 cups powdered sugar


Preheat oven to 375.

Spray 9x13 glass baking dish with non-stick cooking spray.
(glass baking dish works best)
Sprinkle coconut, pecans, and chocolate chips on bottom of the baking dish.

Prepare cake mix according to directions on box. Mix cake mix, 3 eggs, water, and vegetable oil in a bowl. Mix well, some lumps may remain.

Pour cake mix over the coconut mixture.

In a separate bowl, beat cream cheese and butter with a hand mixer. Once creamy, add in powdered sugar, one cup at a time. Once fully combined and creamy, spoon the cream cheese mixture into 6 or 8 large spoonfuls on top of the chocolate cake mix. Using a knife, swirl the cream cheese mixture into the cake, creating a marbled appearance. Do not over mix.

Bake for 45 minutes, check for doneness with a toothpick. Let cool for 15 minutes before serving with an ice cold glass of milk.