"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Earthquake Cake, by Kelly Foreman, is from A Bun In the Oven ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c. chopped pecans 1 c. flaked coconut 1 (2-layer) package German chocolate cake mix 8 oz. cream cheese, softened 1 (1-pound) package confectioners' sugar 1/2 c. (1 stick) butter or margarine, melted
Sprinkle pecans and coconut over bottom of 9x13 baking pan. Prepare cake mix using package directions. Spread evenly over prepared layer. Beat cream cheese, confectioners' sugar and butter in mixer bowl until smooth. Spread evenly over cake batter; swirl to marbleize. Bake at 350 degrees for 45 minutes. Cool on wire rack.
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