Description

Irresistible Earthquake Cake is a decadent chocolate dessert featuring a rich chocolate cake base layered with creamy swirls of sweetened cream cheese, chocolate chips, nuts, shredded coconut, and bursts of cherry pie filling. This luscious, moist cake boasts a beautiful marbled appearance and a gooey center, perfect for chocolate lovers seeking a flavorful and satisfying treat.

Ingredients

Scale

Cake Batter

1.5 cups chocolate cake mix (use a box mix or your favorite homemade version)
0.5 cups water (as directed on the cake mix)
2 large eggs (ensure freshness for the best texture)
0.5 cups vegetable oil (ensures the cake stays moist)

Cream Cheese Mixture

8 oz cream cheese (softened)
0.5 cups butter (softened)
1 cups powdered sugar (for sweetness)
1 tsp vanilla extract (for flavor)

Toppings and Mix-Ins

0.5 cups chocolate chips (for extra chocolatey goodness)
0.5 cups nuts (optional, for crunch)
0.5 cups shredded coconut (optional)
1 cups cherry pie filling (or whole cherries)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake evenly.
Prepare Baking Dish: Grease a 9×13-inch baking dish thoroughly with butter or cooking spray to prevent sticking.
Make Cake Batter: In a large mixing bowl, combine the chocolate cake mix, water, eggs, and vegetable oil. Mix until the batter is smooth and well blended.
Prepare Cream Cheese Mixture: In a separate bowl, beat together the softened cream cheese and butter until creamy and smooth.
Add Sweeteners and Flavor: Gradually mix in the powdered sugar and vanilla extract into the cream cheese mixture until fully incorporated and smooth.
Layer Chocolate Batter: Pour the chocolate cake batter into the prepared baking dish, spreading it out evenly across the bottom.
Add Cream Cheese Dollops: Spoon dollops of the cream cheese mixture over the chocolate batter, distributing evenly.
Add Toppings: Sprinkle the chocolate chips, nuts (if using), and shredded coconut (if using) evenly over the batter and cream cheese dollops.
Add Cherry Filling: Place spoonfuls of cherry pie filling or whole cherries evenly throughout the layered mixture.
Swirl Mixtures: Use a knife to gently swirl the cream cheese mixture and cherry filling into the chocolate batter, being careful not to overmix to maintain the marbled effect.
Bake: Bake in the preheated oven for 40 to 45 minutes, or until the center is set but still gooey, indicating a moist, decadent texture.
Cool and Serve: Allow the cake to cool in the baking dish for at least 15 minutes before slicing into 12 pieces and serving.

Notes

For extra flavor, use homemade cherry pie filling or fresh cherries when in season.
Be careful not to over-swirl the batter to keep the distinct layers visible.
Optional nuts can be chopped walnuts or pecans for the best crunch.
Letting the cake cool slightly helps it set better, making slicing easier.
Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.