EARTHQUAKE CAKE

1 1/2 cups coconut
1 1/2 cups pecans, chopped
1 pkg. regular-size German Chocolate Cake mix
1 stick margarine, softened
1 (8 oz.) pkg. cream cheese
2 cups powdered sugar
whipped cream (to serve)

Preheat oven to 350 degrees F. Grease a 9x13-inch pan.

Spread the coconut and chopped pecans in the pan.

Prepare cake mix according to package directions and spread over coconut and nuts. Mix together margarine, cream cheese, and powdered sugar. Drop by tablespoons over cake.

Bake at 350 degrees F for 30 to 40 minutes.

Serve with whipped cream.

This cake is so delicious! This recipe is from a cookbook our daughter gave me for Mother's Day one year. Leftover cake was put in the refrigerator. Our daughter liked the cake better the next day. It was so moist. Enjoy!