Receta Earthquake Cake
Earthquake Cake
I have always wanted to try one of these cakes, but for some reason they scared me a little bit. So better than making one, I just waited (for like 30 years) until I was gifted one! The photo doesn’t do it justice by any means, it was so moist and tasty I can’t even tell you how much we enjoyed it! Mary said to make sure that the creamy part is away from the edges in the pan or it won’t work and she also used a large roasting pan with high sides because the first one bubbly up over an ordinary 9 x 13 pan.
Earthquake Cake
INGREDIENTS:
- 1 cup chopped pecans
- 1 cup coconut
- 1 Pillsbury Plus German Chocolate cake mix
- 1/2 cup butter, melted
- 1 package (8 ounces) cream cheese, softened
- 3 1/2 cups sifted powdered sugar
DIRECTIONS:
Preheat oven to 350 degrees. Lightly coat a 9 x 13 roasting pan with cooking spray. Spread pecans and coconut over bottom of prepared pan. Prepare cake mix according to package directions. Carefully spoon batter on top of nuts and coconut. In a large bowl, combine butter and cream cheese; beat until smooth. Add powdered sugar; mix well. Drop by spoonfuls over batter, avoiding edges of pan. Bake for 45-55 minutes. Top crust will crack like an earthquake. Do not frost; serve with a dollop of whipped cream.