Earthquake Cake

1 c. flaked coconut
1 c. pecans, chopped
1 (2 layer size) pkg. German or Swiss chocolate cake mix
1/2 c. (1 stick) butter or margarine
1 (8 oz.) pkg. cream cheese, softened
1 lb. powdered sugar
1 tsp. vanilla

Heat oven to 350 degrees. Spread coconut on bottom of well-greased 15 x 11 x 2 inch baking pan. Spread pecans over coconut. Prepare cake mix as directed on package and pour on top of coconut and nuts. Mix softened butter, cream cheese and powdered sugar. Drop from spoon in dollops onto top of cake batter. Do not stir. Bake at 350 degrees for 45 to 50 minutes, or until a cake tester inserted between dollops comes out clean.

Earthquake Cake printer friendly version located here. (Just the recipe. Nothing else.)
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