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.