Leslie is a teacher at preschool with me. We have several teachers that eat Gluten Free. We have our monthly birthday celebrations so Leslie decided to bring this Earthquake Cake - Gluten Free. She used a Gluten Free Chocolate Cake Mix and we all thought it was great. I honestly couldn't tell the difference - probably because of the powdered sugar, butter, cream cheese, coconut and pecans. Those five ingredients can make anything taste good!!
I made it for my family. I cooked it a little long - as you can tell by looking at the top. It was still heavenly and my family devoured it. Chris enjoyed his warm with vanilla ice cream Our two oldest girls had just gotten home from college and couldn't wait to try it. They would tell me with one breath, "We are eating healthy" and then with the next breath, sneaking a bite of cake or asking me to buy Peanut Butter M & Ms!!
Thanks Leslie for this yummy new recipe!!
1 chocolate cake mix, mixed according to directions
1 cup chopped pecans
1 cup coconut
1 8 oz pkg cream cheese, softened
1/2 cup butter, softened
3 cups powdered sugar
1 cup semi-sweet chocolate chips
Preheat oven to 350. Mix cake according to directions. Spray a 9 x 13 pan with cooking spray. Sprinkle pecans and coconut on the bottom of the pan. Pour cake mix over pecans and coconut. In a bowl, mix softened cream cheese, butter and powdered sugar. Drop by spoonfuls on top of cake mix. Top with chocolate chips and bake for 55-60 minutes. Enjoy!!