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Earthquake Cake Recipe

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This recipe for Earthquake Cake is from The Ragsdale Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup flaked coconut
1 cup chopped pecans
1 (18.25 oz) package German chocolate cake mix
1 8 oz package cream cheese
4 cups confectioners' sugar
1/2 cup butter
1 tsp vanilla extract
Directions:
Directions:
Preheat oven to 350 degrees (175 degrees C). Lightly grease bottom and sides of a 9x13 pan. Layer coconut and pecans in the bottom of the pan. Prepare cake mix according to package instructions and pour over pecans and coconut. In a large, heavy pan combine cream cheese and butter, stirring constantly over low heat, until smooth.. Remove from heat, add confectioners sugar and mix well. This mixture is intended to be "poured" on as the next layer, however it ends up being dolloped on by the spoonful instead, and then the dollops tend to sink into the cake mixture, this is normal. Bake at 350 degrees (175 degrees C) for 45-60 minutes. Earthquake cake is a jiggly, somewhat gooey cake, so the toothpick will not come out clean. Let cool for at least 15 minutes (if you can wait).
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This cake goes quickly...everyone loves it!

 

 

 

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