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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Earthquake Cake (Upside Down German Chocolate Cake Recipe

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This recipe for Earthquake Cake (Upside Down German Chocolate Cake is from Carolyn Baker, 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 c. coconut
1 c. pecans
1 box German Chocolate cake mix
½ c. margarine
1 - 8 oz. cream cheese
1 - 16 oz. box powder sugar
Directions:
Directions:
Mix coconut and pecans and spread on bottom of 9" x 13" pan. Spray Pam first. Prepare cake according to directions and pour into pan over the coconut and pecans. Place margarine and cream cheese in a saucepan and heat until warm and completely melted. Stir in powdered sugar to cream mixture. Spoon over cake batter and swirl in cake batter. Bake at 350º for 35 to 40 minutes.
 

Icing for Earthquake Cake
Ingredients:  
Ingredients:  
1 stick of margarine
¼ c. milk
2 T. chocolate
2 c. powdered sugar
1 t. vanilla
Directions:
Directions:
Melt margarine. Remove from heat; add milk, chocolate and then add powdered sugar and vanilla. Mix well and add a few nuts.
Personal Notes:
Personal Notes:
Submitted by her son, Mitch and Teresa Blankenship. Audra was a charter member of Olvey Bible Church. Quote on recipe: "God will spare you from suffering or he'll give you the grace to bear."

 

 

 

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