Earthquake Cake w/ Endless Combinations

This cake is amazing. Period. 

Seriously, it's so so good, and the combinations of flavors you can pull off is endless.  Therefore, it's flexibility makes it even better, if that is possible.   

I LOVE chocolate and peanut butter so I went that route.  However, my husband (who as I've stated several times before) who doesn't like chocolate but LOVES this cake and requested it again instead of cheesecake (that is HUGE for him) has been saying I need to make it with toffee (Heath bar bits) and caramel.  I'm thinking add toffee and caramel to the chocolate and peanut butter and you have a ridiculously deliciously rich cake. 

Basically, if you like coconut throw it in there with chocolate and nuts.  If you like mint and chocolate do that.  You can make it whichever way works for you.  No matter the "flavor" combinations you throw together this cake is still going to be moist, delicious, and full of great layers of goodness.  

You may ask why it's called an Earthquake Cake.  That's because it has soft moist layers of goodness (pecans, chocolate, peanut butter, chocolate cake, and cream cheese frosting) and canyons can occur during the baking process bc of shifting tectonic plates aka layers.  

Basically, just go with it and know that this cake is GOOD!

Another bonus, this cake tastes delicious the next day.  Therefore, it is the perfect "Make Ahead" cake the day before you need it.  That extra day on your counter lets the flavors really meld together for ideal and prime yumminess! 

Earthquake Cake
Recipe: Alohamora adapted from The First Year
Active Time: 25 minutes
Inactive Time: 45 minutes
Servings: 12-16, 9x13 pan

Ingredients: 
2/3 c. pecans, chopped
1 c. chocolate chips (milk is my favorite)
2/3 c. peanut butter chips
1/2 c. butter
1 (8oz) pkg cream cheese, softened
1 (16.5oz) box Devil's Food Cake Mix 
1/3 c. oil
3 eggs
1 1/3 c. water
1 lb (approximately 3 3/4 c.) powdered sugar

Directions: 

1. Preheat oven to 350 degrees, and grease/flour or baking spray a 9x13 inch pan. 
2. On the bottom of the pan evenly layer your pecans. 
3. Next, sprinkle the chocolate chips on top of the pecans, and the peanut butter chips on top of that.  If you want to substitute different flavors do it here with the chips. You could also add toffee bits to the chocolate and peanut butter chips. 
4. In a small saucepan over low to medium heat, melt the butter and soften the cream cheese.  If your cream cheese melts completely that is fine; mine never did.
5. While your butter and cream cheese is melting make your cake layer.  In a medium bowl mix the cake mix with the oil, eggs, and water.  Your cake batter will be more liquidy.  Don't fret; that helps make the cake so delicious. 
6. Evenly pour the cake mix on top of the pecan, chocolate chip, and peanut butter chip layer.
7. In a stand mixer or medium bowl pour your melted butter and either melted or super softened cream cheese into the bowl.  Add the powder sugar on top and beat it until the frosting is smooth. 
8. Spread (using large spoonfuls or just pouring) the frosting on top of the uncooked devil's food cake in the pan. 
9. Using a butter knife swirl the frosting into the uncooked cake.  As a tidbit, when you swirl a top layer into the next layer down you are barely pushing the knife into the cake (no more than 1/4 inch) and swirling it up and down and all around in whatever design you desire.  Though if you get a little swirl crazy it ends up not looking as cute. Less is more in this case.  If you push your knife too far down into the cake it'll mix the top two layers rather than swirl it. This will give it a different taste and look. 
10. Bake your cake at 350 degrees for 35-45 minutes (my magic number was 38)  until the cake doesn't wobble and move a lot (a little is fine) when you lightly shake the pan back and forth. This cake is a bit more soft, moist, and gooey in nature.  That's all part of it's tastiness. 
11. Enjoy this cake warm with milk, ice cream, caramel topping, whipping cream, or just plain.  You can also make this cake and then enjoy it the next day cold for ideal flavor deliciousness. 
12. Store leftovers in the fridge or one the counter covered. 

       
Happy moist, gooey, amazing Earthquake Cake eating!