Earthquake Cake Name: Angela Lawwson Base: Fort Bragg Recipe: INGREDIENTS 1 c. flaked coconut 1 c. chopped pecans 1 (2 layer size) pkg. German or Swiss chocolate cake mix 1/2 c. butter or one stick 1 (8 oz.) pkg. cream cheese, softened 1 lb. powdered sugar 1 tsp. vanilla DIRECTIONS 1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom and sides of one 9 x 13 inch baking pan. 2.Layer coconut and pecans in the bottom of pan. 3.Prepare cake mix according to package instructions and pour over pecans and coconut. 4.Combine cream cheese, butter or margarine, vanilla and confectioners sugar and beat until smooth. Pour over cake mix. 5.Bake at 350 degrees F (175 degrees C) for 45 minutes. Toothpick will not come out clean. The top of the finished cake looks rocky and uneven like the aftermath of an earthquake.