Rocky Mountain Chocolate Cake

March 5, 2014

If you love ooey gooey chocolate – If you love coconut – If you love nuts – If you love chocolate chips – If you love German Chocolate Cake but hate the hassle of messing with the layers – this is the cake for you!! It is WAY better than your average German Chocolate Cake. Everyone LOVES this cake!!!!

Warning!! It is very RICH!!!!

Preheat oven to 350 degrees.

Spray a 9 x 13 baking pan lightly with cooking spray.

1 cup coconut

1/2 cup pecans or walnuts, chopped

In the bottom of the pan, sprinkle the coconut and nuts.

1 German Chocolate Cake mix

3 eggs

1/2 cup oil

1 1/4 cups water (or according to the cake mix)

Mix cake according to the package directions. Spread batter on top of the nut mixture.

8 oz. cream cheese, softened

1 stick butter, softened

2 cups powdered sugar

1 tsp. vanilla

Beat cream cheese, butter, powdered sugar, and vanilla until fluffy.

Drop by teaspoons over the cake batter.

1 – 12 oz. pkg. semi sweet chocolate chips

Sprinkle chocolate chips over the top.

Bake at 350 degrees for 50 minutes.

Don’t be alarmed if your cake comes out of the oven looking pretty ugly and lumpy. Remember – you can’t judge a book by the cover!!!

Cool cake completely.

1 can chocolate frosting

Whip the can of frosting so it is light and airy. This makes it easy to spread.

FULL RECIPE WITHOUT PICTURES —

EARTHQUAKE CAKE