EARTHQUAKE CAKE

1 cake mix, any flavor (I used dark fudge cake here)

Ingredients required to prepare cake mix as directed on package

1 cup chopped pecans
1 cup flaked or shredded coconut
1/2 cup butter, room temperature
8 oz. cream cheese, room temp
1 lb. package powdered sugar

Preheat oven to 325*. Grease and flour a 13 x 9 baking pan and sprinkle chopped pecans and coconut evenly in bottom of pan.

In a medium mixing bowl, with an electric mixer, beat butter and cream cheese till well combined, then add powdered sugar and beat until smooth and well combined. Set aside.

In another medium mixing bowl, prepare cake mix as directed on package. Pour cake batter over pecans and coconut in prepared pan, smoothing with a spoon till even. Drop cream cheese mixture randomly over cake batter by tablespoonful. Drop pan few times on counter top to settle batter and place in preheated oven. Bake for time recommended on cake mix package.

Cake is done when a toothpick inserted near center is clean or has only fine crumbs. If you hit some of the cream cheese it will be gooey, so try to check a portion of the cake itself. Cool in the pan on a wire rack.

The cake will be uneven and cracked on top, resembling cracks in the ground after an earthquake, hence the name. No need for frosting as this is very rich with the cream cheese mixture inside the cake. I have made this with many flavors of cake mix and they've all turned out delicious. This cake is yummy still warm with a glass of cold milk.