Earthquake Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pan spray
1 c. frozen unsweetened grated coconut, thawed
1 c. finely chopped pecans or walnuts
1 pkg. (18.25 oz.) German chocolate cake mix (with or without pudding)
1-1/3 c. water
1/2 c. vegetable oil (canola, corn, or sunflower)
3 lg. eggs
8 T. (1 stick) butter, melted
1 pkg. (8 oz.) cream cheese, at room temperature
4 c. confectioners' sugar, sifted
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Directions: |
Directions:Preheat oven 350º and place rack in center of oven.
Lightly mist 13"x9" pan with pan spray.
Scatter the coconut and nuts in the bottom of prepared pan.
Combine cake mix, water, oil, and eggs in a lg. mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop and scrape sides of bowl. Increase speed to medium and beat 2-3 minutes.
Pour batter over coconut and nuts in the pan, smoothing it out with a spatula.
Combine melted butter, cream cheese, and confectioners sugar in a large bowl. Blend with electric mixer on low for 1 minute until mixture is smooth.
With large spoon, place 12 large globs of the topping on top of the cake batter, distributing them well. Place the pan in the oven.
Bake the cake until the center jiggles a little when you shake the pan, 40-45 minutes. Do not overbake the cake because it will set up as it cools.
Remove the pan from the oven and cool the cake in the pan on a wire rack for 30 minutes. Cut into squares and flip them onto a plate so that the nuts and coconut are on top.
Store the cake, covered in aluminum foil, in the refrigerator for up to 1 week. Wrapped in foil, this cake can be frozen for up to 6 months. Thaw the cake overnight in the refrigerator before serving. |
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Number Of
Servings: |
Number Of
Servings:20 |
Preparation
Time: |
Preparation
Time:10 minutes |
Personal
Notes: |
Personal
Notes: You will feel the earth move under your feet when you taste this cake.
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