Chocolate Earthquake Cake I Recipes

CHOCOLATE EARTHQUAKE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease a cake tin.
• Cover the bottom of the cake tin with the chopped pecans and flaked coconut.
• Prepare cake mix as per package instructions.
• Pour over the chopped pecans and flaked coconut.
• Melt butter.
• Add to it the cream cheese, extract and confectione's sugar.
• Stir well, and then pour over the cake bottom.
• Bake for 40-45 minutes or until done.
• Please bear in mind that one cannot test for doneness as the cake will appear sticky even when done.

CHOCOLATE EARTHQUAKE CAKE

Steps:

• Spray a 9 x 13 baking dish. Sprinkle the nuts on the bottom of the dish. Layer the coconut on top of the nuts. In a separate bowl prepare the cake mix according to package directions except use the 1 cup of milk in place of the water called for in the directions on the box. Spread half the cake mixture over the coconut.
• In a microwave safe glass bowl melt the butter and cream cheese. This takes about 2 minutes in my microwave. Whisk the powdered sugar or mix with mixer into the cream cheese and melted butter. Spread the cream cheese mixture over the layer of cake mix in the baking dish. (You can drop it by spoon fulls if you want)
• Spread the other half of the cake mix on top of the cream cheese and sprinkle on the chocolate chips. Bake in a preheated 350 degree oven 40 to 45 minutes.

CHOCOLATE EARTHQUAKE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x12 inch cake pan. Cover the bottom of the cake pan with the chopped nuts and the flaked coconut.
• Prepare cake mix according to package directions. Pour batter over chopped nuts and coconut.
• Melt butter or margarine, add cream cheese and confectioner's sugar. Stir until blended. Spoon over unbaked batter.
• Bake at 350 degrees F (175 degrees C) for 40 to 42 minutes. Please note: you cannot test for doneness, 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. Makes 16 servings.

CHOCOLATE EARTHQUAKE CAKE II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray 9x13-inch pan with cooking spray.
• Spread coconut and pecans over bottom of pan.
• Mix cake mix according to package directions. Pour over the pecans and coconut.
• Melt butter, add with cream cheese, vanilla, and confectioners' sugar to a medium-sized bowl and mix well. Spoon with a teaspoon over the cake.
• Bake cake at 325 degrees F (165 degrees C) for 50-55 minutes or until done.

EARTHQUAKE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease a 13 x 9 pan.
• I use Pam cooking spray.
• Evenly sprinkle nuts and coconut on bottom of pan.
• In a large bowl prepare cake mix: Blend cake mix, water, oil and eggs at low speed for 30 seconds.
• Beat on medium speed for 2 minutes.
• Pour batter over nuts and coconut.
• In a separate bowl mix the cream cheese, butter confectioners sugar and vanilla extract until smooth.
• Drop by spoonfuls over batter, do not mix in Sprinkle with chocolate chips.
• Bake at 350 degrees for 5o minutes.