Earthquake cake Vegetable oil spray 1 cup chopped pecans 1 cup flaked coconut 1 (18.5-ounce) box German chocolate cake mix 1;2 cup vegetable oil 3 large eggs 1 (8-ounce) package cream cheese, at room temperature 1 stick butter or margarine, at room temperature 4 cups confectioners' sugar 1 teaspoon vanilla Heat oven to 350 degrees. Coat a 9-by-13-inch baking dish with vegetable oil. Layer pecans and coconut in bottom of pan. Mix cake mix with oil, eggs and 1 1/3 cups water, beating on medium speed for 3 minutes. Pour over coconut and pecans. Cut the cream cheese and butter into pieces and place in the same bowl. (No need to wash it.) Beat until blended. Add the confectioners' sugar and beat until smooth. Beat in the vanilla. Drop mixture by the tablespoonful onto the batter, then swirl with a knife. Bake for 40 minutes; the center will not be firm, but it will solidify more as it cools. Cut into 24 squares. Variation: To make cupcakes, line 24 muffin tins with paper liners. Mix as directed but add coconut and pecans to batter (or omit). Fill cups about 2/3 full with batter, then place about a tablespoonful of the cream cheese mixture on top of each. Bake 20 to 25 minutes. Makes 2 dozen.