1 box of German chocolate cake mix
I c. of shredded coconut
1 c. of chopped pecans
I 8 oz. Package of Cream Cheese
I stick of Butter, (melted)
1 lb. Of Powdered Sugar
(1) 9 X 13 inch pan
PREHEAT OVEN TO 350 DEGREES
Spray a 9X13 inch baking pan with cooking spray such as (Pam ) or coat with butter.
Mix coconut and pecans and pat./ sprinkle into the bottom of a 9X13 in. pan making sure there is a full layer covering the bottom. This will produce a delicious top crust when the cake is inverted later.
Mix cake mix according to the instructions on the cake box and pour into pan with the pecan/coconut mixture on the bottom. It is best to pour slowly over the bottom coconut layer so that it will remain in place.
In separate bowl, mix melted butter, with sugar and softened cream cheese. You want the consistency to be smooth but thick. This is the cream filling for the cake, you can use a variety of extracts and food coloring on this to get a great effect when it is done baking. Spoon this mixture over the cake. Do not worry the cake will cook around this.
Bake at 350 degrees for 40-50 minutes. Start checking around 30-35 minutes for doneness, so the cake will not overbake. Cake will have crevices down the middle when done, hence the name, EarthQuake Cake.
When cake is thoroughly cooled, invert onto a tray so that nuts and pecans are now the top of the cake. I like to use a foil or wax paper covered cookie sheet to invert the cake on as it has plenty of room for garnishing etc.