Earthquake Cake

1 cup coconut
1 cup chopped nuts
1 box chocolate cake mix
1 8oz package cream cheese, softened
1/2 cup butter (1 stick) softened
1 teaspoon vanilla
2 cups powdered sugar
3/4 cup chocolate chips

Grease a 9-by-13-inch pan. Sprinkle nuts and coconut on bottom of pan. Mix cake mix as directed on box. Pour over nuts and coconut.

In a separate mixing bowl, beat together the cream cheese, butter, sugar and vanilla with a hand mixer on low to medium-low until well blended (add the sugar about a half cup at a time to prevent a powder explosion). This mixture will look like thick cheesecake batter.

Drop by spoonfuls over the chocolate cake batter, leaving at least a one-inch margin around the sides of the pan (this prevents the cheesecake from bubbling over).

Weave a butter knife in an s-pattern through the batter to create a swirl, but be sure to not disturb the nuts and coconut — keep the knife very shallow. Sprinkle with the chocolate chips.

Bake at 350 degrees for 50 minutes.