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Köstliche Desserts, Delicious Desserts, Yummy Food, Sweet Recipes, Cake Recipes, Dessert Recipes, Simply Recipes, Yummy Treats, Sweet Treats
PHOTO COURTESY OF HILARY Earthquake Cake One 2/3 cup shredded coconut 2/3 cup pecans -- chopped 2/3 cup chocolate chips 1 box German chocolate cake mix 8 ounces cream cheese 1/4 pound butter -- at room temperature 1 pound powdered sugar Sprinkle the coconut, pecans and chocolate chips over the bottom of a greased 9 X 12 inch cake pan. Prepare the cake, following the package directions, then pour batter into prepared pan. In a small saucepan, melt the cream cheese with the butter, then stir in the confectioners sugar. Spread over top of the cake batter; spreading topping a little thicker at the edges. Place in a preheated 350F oven and bake for 40-50 minutes. Earthquake Cake Two 1 cup coconut 1 cup chopped nuts 1 box chocolate cake mix 1 8oz package cream cheese, softened 1/2 cup butter (1 stick) softened 1 teaspoon vanilla 2 cups powdered sugar 3/4 cup chocolate chips Grease a 9-by-13-inch pan. Sprinkle nuts and coconut on bottom of pan. Mix cake mix as directed on box. Pour over nuts and coconut. In a separate mixing bowl, beat together the cream cheese, butter, sugar and vanilla with a hand mixer on low to medium-low until well blended (add the sugar about a half cup at a time to prevent a powder explosion). This mixture will look like thick cheesecake batter. Drop by spoonfuls over the chocolate cake batter, leaving at least a one-inch margin around the sides of the pan (this prevents the cheesecake from bubbling over). Weave a butter knife in an s-pattern through the batter to create a swirl, but be sure to not disturb the nuts and coconut — keep the knife very shallow. Sprinkle with the chocolate chips. Bake at 350 degrees for 50 minutes.