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Earthquake Cake

Bottom:

1 c. pecan pieces
1 c. coconut

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Middle:

1½ c. unbleached flour
1 c. sugar
3 T cocoa
1 tsp baking soda
1 tsp vanilla
1 T vinegar
5 T vegetable oil
1 c. cold water

1/2 c. chocolate chips (optional)

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Top:

1/3 c. margarine
8 oz tofu cream cheese
3 1/2 c. icing sugar

1. Preheat oven to 350 ° F.
2. Sprinkle the pecans and coconut in the bottom of a greased 9 ×13 pan.
3. Combine flour, sugar, cocoa, and baking soda. Stir in vanilla, vinegar, and oil.
4. Pour water over the mix and stir well. Sprinkle optional chocolate chips over the top of the batter.
5. Mix the margarine, icing sugar, and cream cheese together. Spoon over batter with a teaspoon. DO NOT spread or mix.
6. Bake at 350 ° F for 40-45 minutes.

Enjoy!