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 (16 ounce) box confectioners sugar

Preheat oven to 350 degrees F. Grease a 13 x 9-inch cake pan. Cover the bottom of the pan with the nuts and coconut. Pour the prepared cake batter on top.

Melt the margarine. Add cream cheese and confectioners sugar; stir to blend. Spoon over unbaked batter. Bake 40 to 42 minutes. You will not be able to 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.

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