Chocolate Earthquake Cake II

Ingredients

• 1 package chocolate cake mix
• 2 cups semisweet chocolate chips
• 1 cup chopped pecans
• 1 package cream cheese, softened
• 1/2 cup butter, softened
• 2 cups confectioners' sugar
• 2 teaspoons vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. Prepare cake mix according to package directions and pour into prepared pan.
3. Sprinkle chocolate chips and pecans over the top of the cake.
4. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
5. Let cake cool before frosting.
6. To make the frosting, beat together the cream cheese, butter, confectioners' sugar, and vanilla until smooth.
7. Spread the frosting over the cooled cake.
8. Enjoy!

Interesting Facts

• This cake is known as an “earthquake cake” because the chocolate chips and pecans sink to the bottom of the cake as it bakes.
• This cake can be made ahead of time and stored in the refrigerator for up to 3 days.
• This cake can be made with different types of chocolate chips, such as white chocolate, dark chocolate, or peanut butter chips.