Introduction: Granny's Earthquake Cake


As I look at all these ingredients, I reminisce on the many times I watched my grandmother make this cake on the holidays. This cake was gone as soon as it hit the table. Now, that I have a family of my own, I have mastered this desert.

Note: I would usually make the chocolate cake from scratch but it takes an additional 30 minutes, so this is the quicker version.


Cake Ingredients: Cheese

Cream Filling:

1 Box of Devil’s Food Cake Mix 1 stick of Butter

3 Eggs

1 Box, 8 oz Philadelphia Cream Cheese

1/3 vegetable Oil 2 Cups of Powdered Sugar

1 Cup of Water

3 small bags of pecan chips

Supplies:9 x 13 cooking pan, 1 cup measuring cup, 1/3 measure cup

& mixer or spatula

Step 1: Preheat Your Oven to 350 Degrees Before You Start. Place All 3 Pecan Bags Evenly Throughout the Whole Pan, Then You Will Place 1 Cup of Sweeten Coconut on One Side of the Pan Layering the Pecans. (Optional: Some People Require No Coconuts).

Step 2: Combine the Devils Cake Mix, 3 Eggs, 1/3 Oil, 1 Cup Water and Stir Until There Are No Clumps Along With a Smooth Finish.

Step 3: : Pour the Mix Evenly on Top of Your 9 X13 Cooking Pan.

Step 4: Melt Your Philadelphia Cream Cheese for 15 Seconds in the Microwave Before You Mix Your 2 Cups of Powdered Sugar, 1 Stick of Butter, and Cream Cheese in a Bowl. Stir Well Until Creamy and Smooth.

Step 5: : Pour Your Cream Cheese Filling on Top of Your Chocolate Cake Mix and Place It in the Oven at 350 Degrees for 30 Minutes. Fork Will Not Come Out Clean, But Your Cake Should Be Soft, and Your Filling Is Lightly Brown

Step 6: Tick Tock, Tick Tock the Clock Is Winding Down and Your Cake Is Ready. Take It Out the Oven and Cool for 15 Minutes. Enjoy!!!!!!