Hurricane Cake Recipes

CHOCOLATE HURRICANE CAKE

Steps:

• 1. Preheat oven to 350 degrees. Place pecans and coconut in the bottom of a sprayed 9 by 13in baking pan. Combine cake mix, 1 1/2 cups of water, oil and eggs in bowl and beat well. Carefully pour batter over pecans and coconut.
• 2. Combine butter, cream cheese and powdered sugan in bowl and whip to blend. Spoon mixture over batter and bake for 45 minutes. The icing sinks into bottom as it bakes and forms a ribbon inside. You can't test doneness with a toothpick in this recipe, because cake will appear sticky, even when done.

HURRICANE CAKE

Steps:

• 1. Mix together sugar, flour, eggs, soda, salt and oil together.
• 2. Add fruit cocktail, blend and pour into a greased 13x9 inch pan. Sprinkle with flaked coconut.
• 3. Bake in a pre heated 350 degree oven for 45 minutes.
• 4. Spread while hot with topping.
• 5. To prepare topping, mix sugar butter, milk, and boil 1 minute, add vanilla.
• 6. Stir and frost cake.
• 7. This will seem a little sloppy, but it soaks right in.

HURRICANE CAKE

Steps:

• Sprinkle coconut and pecans over dry bottom of 9x13 pan.
• Mix cake mix (according to package directions) and pour over coconut and pecans.
• Mix creme cheese, sugar, and butter.
• Drop by big blobs on cake batter.
• Swirl blobs into cake gently with a knife.
• Bake 350 for 35-45 minutes.
• When cake comes out of the oven pour melted frosting over hot cake.

HURRICANE CAKE

Steps:

• BOTTOM CRUST--------------------------.
• Prepare 10-inch springform pan by lining bottom with wax paper; set aside.
• Preheat oven to 325°F.
• Crush crackers into FINE crumbs (5 or 6 sheets should yield about 1 cup).
• Combine crackers and butter until completely mixed, press into bottom of pan.
• Bake at 325°F for 10 minutes, allow to cool on wire rack.
• FOR THE SIDE CRUST-----------------.
• After bottom crust has cooled, line sides of pan with wax paper, set aside.
• Crush crackers into FINE crumbs.
• Mix nuts, crush in a zip-lock bag with a rolling pin until coarse.
• Combine nuts, chocolate, coconut and cracker crumbs; mix until well combined.
• To the nut mixture add melted butter, mix, add honey, caramel and Karo, mix until well combined.
• Press mixture onto sides of prepared pan, cover and refrigerate.
• FOR THE FILLING--------------------.
• Melt Chocolate.
• Prepare coffee, allow to cool.
• Whip cream cheese, butter and 1/2 cup of the sugar on medium speed till light and fluffy (5 to 10 minutes in a stand mixer).
• Beat egg yolk and 1/4 cup of sugar until thick and pale yellow (10 mins on high).
• Combine cream cheese/butter mixture, coffee and egg mixture, beat for 10 mins on medium.
• Add chocolate, continue to beat on med-lo speed for 5 mins or until well mixed.
• In an ice cold, clean, metal bowl beat cream on high until frothy.
• Add cream of tartar and 1/4 cup of sugar, and vanilla, beat until soft peaks form.
• Lighten chocolate mixture with 1/4 of the whipped cream then fold remaining whip cream into chocolate mixture.
• Pour into crust, cover and refrigerate overnight.
• Serve with whipped cream and caramel sauce.

'HURRICANE CAKE'

Steps:

• 1. combine chopped nuts, ^ coconut., press into a greased 9 x 13 inch prepared cake pan,
• 2. mix the cake mix as directed on cake box ,, pour this mixture over the nuts & coconut [in the cake pan ] mix the topping [ 1 stick butter /oleo [room temp] 1 tsp vanilla ^ 1/2 box powered sugar]drop this by spoonfuls on the top of cake,,, bake 40 6 45 min COOL *yummy*