Almond Joy Earthquake Cake
A fun and easy cake recipe with pecans, coconut, and pockets of sweet cream cheese. This family-friendly treat has craters and crevices that give it this unique name.
- 1/2 cup softened butter
- 1 15.25 oz can of fondant chocolate cake mix plus oil, water and eggs to prepare
- 2 cups of powdered sugar
- 1 8 oz cream cheese, softened
- 1 1/2 cups semisweet or milk chocolate chips
- 1 1/2 cups sweet flaked coconut, divided
- 1 / 2-1 cup coarsely chopped almonds Adjust amount to taste
- 1/2 teaspoon pure almond extract
First, preheat the oven to 350 ° F. Spray a 13 x 9-inch baking dish with cooking spray.
Then, sprinkle the coconut at the bottom of the pan followed by the almonds.
Prepare the cake batter according to the directions on the box using the required amounts of water, oil and eggs. (Tip: for a richer cake, replace the water with buttermilk)
Pour the batter evenly over the coconut and almonds in the pan. Don't stir.
Using a hand mixer, combine the cream cheese, softened butter and almond extract.
Gradually add the powdered sugar. Beat until creamy, about 1 to 2 minutes. Fold 1/2 cup of coconut by hand.
Drop the creamy mixture with a random teaspoon on the dough. Use a knife to turn the dough slightly, keeping it within 1 inch of the edge of the pan. Do not mix completely.
Sprinkle the top of the cake batter with chocolate chips.
Bake for 45 to 50 minutes or until a toothpick inserted into the cake portion comes back clean.
Let cool to room temperature, cut into squares and serve.
Happy Cooking Time.