Earthquake Cake

Ingredients

• 1 small can coconut
• 1 1/2 cup chopped pecans
• 1 (18.25 ounce) German chocolate cake mix*
• 1/2 cup (1 stick) butter, melted
• 8 ounces cream cheese
• 1/2 box confectioners' sugar

Instructions

1. Heat oven to 350 degrees F. Sprinkle coconut and pecans in bottom of a lightly greased 16 x 11-inch pan.
2. Prepare cake mix as directed on the box. Pour over coconut and pecans.
3. Beat butter, cream cheese and sugar until creamy. Spoon large spoonsful over cake.
4. Bake for 40 to 50 minutes.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

You cannot test for doneness, as the cake will appear sticky even when it is done. The icing sinks into the batter as it bakes, forming the white ribbon inside.