Friday, December 11, 2009

Earthquake Cake - Two Versions


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.

22 comments:

Jasey @ Jasey's Crazy Daisy said...

Which version is pictured?

Cheryl St.John said...
This comment has been removed by the author.
Cheryl St.John said...

The first version is pictured. I found this same recipe--worded exactly the same--at least six different places, so I didn't credit it to any single one. Thanks for asking!

Rita May said...

It looks like the second recipe is the one in the picture because it looks swirled and has chocolate chips on top.
Is that the one you made? I have everything to make this except the coconut. Have you ever left that out?
Thanks for stopping by MAY DAYS. You can subscribe by email in the box or become a follower too.
I'm going now to have look around for more yummy recipes. It may take several days! LOL!
Rita

Cheryl St.John said...

I have made it without coconut because one of my grandkids doesn't like it. Turned out just fine.

MrsPetey said...

Does the recipe really call for 1/4 POUND of butter and 1 POUND of sugar? Gee whiz! I think I like the second recipe better.

Cheryl St.John said...

Well, 1/4 lb of butter is one stick and that's pretty common.

1 lb of powdered sugar is half a bag. That's about what I put in a batch of frosting.

Jennifer said...

Most awesome recipe 2, my friends at work are patiently waiting for a piece of that deliousousness!

crikkee said...

Why is this called earthquake cake?

crikkee said...

Why is this called earthquake cake?

Cheryl St.John said...

maybe because it looks like earth with molten lava on top? Or maybe because it bubbles up as it bakes?

Anonymous said...

Isn't it funny how people freak out at 1/4 lb of butter but a stick is fine!

Diane said...

I've made recipe 2 several times under the name of upside down German Chocolate. It is always good...I ice it with milk chocolate icing and serve with ice cream. It is requested a lot!!!!

Hippomama said...

I think the name is because the bottom rises to the top during baking, like the earth shifting.

Anonymous said...

My brother-in-law is allergic to nuts, do you think I could use graham crackers crushed up instead of nuts, or would you recommend something else? If anything else would work that is.

Cheryl St.John said...

I think you could leave them out and it would taste just as good.

mary said...

in the first recipe, is the butter salted or unsalted?

Cheryl St.John said...

Mary, I only ever use salted. Don't see where one would be better than the other though. Probably your preference.

Allyson416 said...

How would one make this gluten free??

eileensideways said...

i am allergic to nuts, can i leave them out, or use pretzels?

finding out said...

We make it with no 'crust' and no coconut and its awesome!!

Anonymous said...

Just use gluten free chocolate cake mix