Earthquake Cake

(I think I got this recipe from Becky)

Preheat oven to 350°F.

Spread 1 cup chopped pecans (you can also use walnuts) on the bottom of a sprayed 13x9 cake pan. On top of nuts, sprinkle 1 cup coconut.

Mix 1 box German chocolate cake mix (you can also use a favorite chocolate cake mix. It will all taste good) according to package directions , then pour the batter over the nuts and coconut mixture, without stirring.

In a microwave, melt one stick of butter and 8 oz. package of cream cheese (I prefer Neufchatel). Watch carefully. You don’t want to burn it. Remove from microwave and stir in one lb. of powdered sugar.

Pour this mixture over the top of the cake batter without stirring. It should be random. Blops, drips, etc. over the top of the batter. You are NOT trying to cover it evenly.

Bake in a preheated 350°F for 35-45 minutes. Use standard ways to test doneness. Poke through chocolate cake areas.

It will become obvious why it is called Earthquake Cake. Is awesome served warm and topped with ice cream.