This is a hard post for me to write today. Not because I don’t have anything to talk about or because my dessert didn’t turn out.
No. It is hard because I am voluntarily having an Isagenix “cleanse” day after my whirlwind of a weekend and have to tell y’all about something.
Chocolate. Gooey. Butter. Cake.
Regular gooey butter cake has been one of my favorite, go-to desserts ever since my freshman college roommate Julie introduced me to it. Her mother would make it all the time, and oh my heavens was it ever delicious. Whenever my college girlfriends and I would take a trip to her family’s lakehouse, we would go through several 9×13’s of it. Sad, but completely true. And I wonder where the freshman-fifteen came from.
This cake also goes by the name “earthquake cake.” It does differ slightly from the recipe I use for my gooey butter cake, but it is remarkably similar in texture. Most people usually pour the cream cheese portion on top. I decided to sandwich the cream cheese layer between two chocolate cake layers. It made for much neater slicing, eating, and photographing!
Chocolate Gooey Butter Cake/Earthquake cake
Modified ever so slightly from Earthquake Cake II at All Recipes
1 box German Chocolate cake mix
1/2 cup chopped pecans
1/2 cup chopped coconut flakes
1/2 cup butter, softened
8 ounces cream cheese, softened
3 cups powdered sugar
1 tsp vanilla
Preheat oven to 350 degrees.
Prepare the cake mix according to the directions on the back of your box.
Sprinkle the chopped pecans and coconut flakes on the bottom of a greased 9×13 pan. Then pour half of the cake batter over top.
In a separate bowl, mix together butter and cream cheese. Once combined, add in powdered sugar and vanilla. Mix until well blended. Pour the cream cheese mixture over top the cake batter. Use a spatula to spread it out evenly.
Top the cream cheese mixture with the remaining cake batter, using a spatula to spread it out.
Bake for about 40 minutes. Do yourself a favor and place a foil liner underneath the cake pan in the oven to save yourself from any near death experiences due to smoke inhalation later when you open the oven. Not that I know from personal experience or anything.
I opted to not ice this cake. It was already plenty rich and basically at calorie overload. However, I’m not going to say that a chocolate icing wouldn’t taste good on top. Because it definitely would… especially one similar to the icing used on a chocolate sheet cake.
Sidenote… I just searched through my blog looking for where I wrote about my favorite chocolate sheet cake and icing before and it appears as though I’ve never shared that with you. For this I am truly sorry. It is an absolute dream of a cake and so easy to make. The McAllen Junior League published it in their cookbook, “Some Like it Hot,” and I will never stray from this recipe. I will make it soon so that I can share it with you. I’ve also made a peanut butter version of it, and apparently I didn’t share that one either. Obviously I am selfish. Forgive me. I promise to make it up to you soon.