This cake won't ever win the "Prettiest Cake" contest, but looks are sure deceiving! We've made this cake for 20 years. I remember that my husband first made it when he was a cafeteria manager at Tipton Home (a children's home). The children and staff always liked it when he made it. He had to not only double it at that time, but make it times SIX in a huge pan!
Nowadays when we make it, it's just in a typical 9 x 13 inch cake pan, but it's still enjoyed by many.
Earthquake Cake
1 cup chopped pecans
1 cup coconut
1 German Chocolate cake mix (plus eggs and oil or water per package directions)
1 stick butter or margarine
8 ounce package cream cheese, softened
1 teaspoon vanilla
3 1/2 cups powdered sugar
Spray or grease the bottom of a 9 x 13 inch cake pan. Sprinkle pecans and coconut all across the bottom of the greased pan. Mix cake as directed on box and spread over pecans and coconut. Beat butter or margarine and cream cheese, vanilla, and powdered sugar and spoon (dollop) over the top of the cake. Bake at 350 degrees for 50 minutes or until done.
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3 comments:
I love this but hardly ever make it since hubby is not a cream cheese or coconut fan!
Joe doesn't like those two things, either, but for some reason he could/would eat a little of this and it wouldn't bother him.
I totally want to make this!
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