Earthquake Cake

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• Servings: 12
• 1 1/2 cups pecans, divided use
• 1 1/2 cups coconut, divided use
• 1 (18 ounce) package german chocolate cake mix
• 1 1/3 cups water
• 1/3 cup oil
• 3 eggs
• 8 ounces cream cheese, softened
• 1/2 cup butter, softened
• 1 (16 ounce) package powdered sugar
• 1 teaspoon vanilla
• 1 (3 ounce) package french vanilla instant pudding
• 2 cups milk
• 1 cup english toffee bits
• 1 (8 ounce) carton cool whip

Recipe

• 1 preheat oven to 350. lightly grease 9x13 inch cake pan.
• 2 sprinkle half the pecans and coconut over bottom of pan.
• 3 make cake mix as directed on box and pour batter over pecans and coconut.
• 4 beat together cream cheese, butter, vanilla, and powdered sugar until creamy.
• 5 drop cream cheese mixture by spoonfuls over cake batter. do not stir into batter.
• 6 bake 40-45 minutes, or until tests done.
• 7 cool completely.
• 8 make pudding as directed on box and spread over cooled cake.
• 9 sprinkle remaining nuts and coconut over pudding, along with half of the toffee bits.
• 10 spread cool whip over pudding and sprinkle with remaining toffee bits.
• 11 refrigerate for at least 2 hours before serving.