Chocolate Earthquake Cake

• 1 cup chopped nuts
• 1 (3.5-ounce) can sweetened flaked coconut
• 1 box German chocolate cake mix, batter prepared according to package directions
• 1/2 cup margarine
• 8 ounces cream cheese, softened
• 1 (1-pound) box confectioners sugar

Preheat oven to 350 F. Grease a 9x13-inch cake pan.
Cover the bottom of the pan with the nuts and coconut.
Pour the cake batter on top.
Melt the margarine in a bowl.
Add the cream cheese and confectioners sugar; stir to blend.
Spoon over unbaked batter; bake 40 to 42 minutes.

(Note: You cannot test for doneness with a cake tester,
as the cake will appear sticky even when it is done.)

The icing sinks into the batter as it bakes, forming the white ribbon inside.
Makes 16 servings.

Copied from the Dallas Morning News