EARTHQUAKE CAKE

EARTHQUAKE CAKE 1 1/2 cups sweetened coconut flaked 1 1/2 cups pecans chopped 1 cup semi-sweet chocolate chips 1 box Chocolate Fudge Cake Mix 1 1/8 cups water (or 1 cup + 2 tbsp) 1/2 cup vegetable oil 3 eggs 8 oz cream cheese softened 1/2 cup butter melted 2 3/4 cups powdered sugar 1 tsp vanilla If desired, toast coconut in skillet on stove top over low heat, stirring often or broil in oven, 2-3 minutes. In a large bowl, mix together the cake mix, water, eggs, and oil. Mix on low until well combined. Set aside. In a medium bowl, using a mixer, cream together the cream cheese, melted butter, and vanilla. Add powdered sugar and mix until smooth. Set aside. Grease the bottom only of a 9×13 baking pan. Evenly spread the coconut, pecans, and chocolate chips on the bottom of the pan. Pour cake mix over the top; spread evenly. Drop dollops of cream cheese mixture throughout cake and use a skewer or butter knife to swirl slightly into cake mix. Bake at 350º for 40-45 minutes. Let the cake cool slightly before cutting. It will be gooey inside. NOTES For an extra twist, try using coffee in place of water.