Earthquake Cake Ii Recipes

EARTHQUAKE CAKE

Steps:

• Preheat oven to 350° and grease a 9"-x-13" baking pan with cooking spray. Spread coconut and pecans on the bottom of the pan.
• Prepare cake batter according to package directions, then pour on top of coconut and pecans.
• In a large bowl, combine cream cheese, butter, powdered sugar, vanilla and a pinch of salt. Beat with a hand mixer until light and fluffy. Spread the mixture over the chocolate batter then sprinkle chocolate chips on top. Bake until a toothpick inserted into the middle of the cake comes out clean, about 50 minutes.
• Serve warm with ice cream.

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 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:

• spray 9x13" pan with oil and set oven to 350°F.
• spread the coconut and pecan pieces evenly on the bottom of pan.
• prepare the cake mix according to directions on box, and pour over coconut and pecan pieces
• mix well together: margarine, cream cheese, vanilla and powered sugar.
• spoon over cake in dollops, no need to spread evenly.
• bake for approx 40-50 minutes.
• check with toothpick for doneness.
• cake will be cracked on top, but should be a moist cake.

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.

EARTHQUAKE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom and sides of one 9 x 13 inch baking pan.
• Layer coconut and pecans in the bottom of pan.
• Prepare cake mix according to package instructions and pour over pecans and coconut.
• Combine cream cheese, butter or margarine, vanilla and confectioners sugar and beat until smooth. Pour over cake mix.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Toothpick will not come out clean.