Earthquake Cake Recipes
EARTHQUAKE CAKE I
This is like eating an upside down german chocolate cake.
Provided by Bobbi
Categories Desserts Cakes Cake Mix Cake Recipes Coconut Cake
Yield 24
Number Of Ingredients 8
Steps:
- Prepare cake mix as directed on package.
- Lightly grease the bottom and sides of one 9 x 13 inch baking pan. Sprinkle coconut and nuts over bottom of pan. Pour cake batter over top.
- Combine 1/2 cup melted butter or margarine, cream cheese and 2 cups confectioners' sugar. Beat until smooth. Pour (spoon) over cake batter.
- Bake at 350 degrees F (175 degrees C) for 45 minutes or until a toothpick comes out clean. Let cake cool before frosting.
- To Make Frosting: Combine cocoa, cola and 1/2 cup margarine in a saucepan. Cook over medium heat until mixture boils, stirring constantly. Remove from heat. Pour mixture over remaining confectioners' sugar. Beat until smooth. Spread icing over cake. (If you like a thicker icing add more confectioners' sugar.
Nutrition Facts : Calories 310.9 calories, Carbohydrate 40.4 g, Cholesterol 30.6 mg, Fat 16.3 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 8.6 g, Sodium 249.9 mg, Sugar 31.7 g
EARTHQUAKE CAKE
I got this from a SW cookbook some time ago. It gets its name because the cake is cracked with crevices on top when done. If you love German chocolate cake, but hate the time consuming process,,,this cake is wonderful!! It reminds me of my grandma's 3 layer German chocolate cake. It's too rich for just the two of us, so hubby looks forward to family gatherings and holidays or his birthday, smile. I love this because I love cream cheese and German chocolate and the fact that it is super easy!
Provided by peppermintkitty
Categories Dessert
Time 1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- spray 9x13" pan with oil and set oven to 350°F.
- spread the coconut and pecan pieces evenly on the bottom of pan.
- prepare the cake mix according to directions on box, and pour over coconut and pecan pieces
- mix well together: margarine, cream cheese, vanilla and powered sugar.
- spoon over cake in dollops, no need to spread evenly.
- bake for approx 40-50 minutes.
- check with toothpick for doneness.
- cake will be cracked on top, but should be a moist cake.
Nutrition Facts : Calories 625.3, Fat 35.7, SaturatedFat 12, Cholesterol 67.3, Sodium 473.4, Carbohydrate 75.7, Fiber 3.5, Sugar 59.7, Protein 5.8
EARTHQUAKE CAKE
Make and share this Earthquake Cake recipe from Food.com.
Provided by mandabears
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Grease a 13 x 9 pan.
- I use Pam cooking spray.
- Evenly sprinkle nuts and coconut on bottom of pan.
- In a large bowl prepare cake mix: Blend cake mix, water, oil and eggs at low speed for 30 seconds.
- Beat on medium speed for 2 minutes.
- Pour batter over nuts and coconut.
- In a separate bowl mix the cream cheese, butter confectioners sugar and vanilla extract until smooth.
- Drop by spoonfuls over batter, do not mix in Sprinkle with chocolate chips.
- Bake at 350 degrees for 5o minutes.
EARTHQUAKE CAKE II
This cake is very rich. It's one of our favorites.
Provided by DARLENEL
Categories Desserts Cakes Cake Mix Cake Recipes Coconut Cake
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom and sides of one 9 x 13 inch baking pan.
- Layer coconut and pecans in the bottom of pan.
- Prepare cake mix according to package instructions and pour over pecans and coconut.
- Combine cream cheese, butter or margarine, vanilla and confectioners sugar and beat until smooth. Pour over cake mix.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Toothpick will not come out clean.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 39.8 g, Cholesterol 20.4 mg, Fat 12.5 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 6.1 g, Sodium 222.3 mg, Sugar 31.3 g
EARTHQUAKE CAKE
A coworker brought this to a potluck at work, and ever since then, everyone begs her to bring it in frequently. Finally, in self-defense, she gave out the recipe so someone else could bring it occasionally! Cooking time includes chilling time.
Provided by Dragonfly AZ
Categories Dessert
Time 6h20m
Yield 12-15 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350. Lightly grease 9x13 inch cake pan.
- Sprinkle half the pecans and coconut over bottom of pan.
- Make cake mix as directed on box and pour batter over pecans and coconut.
- Beat together cream cheese, butter, vanilla, and powdered sugar until creamy.
- Drop cream cheese mixture by spoonfuls over cake batter. Do not stir into batter.
- Bake 40-45 minutes, or until tests done.
- Cool completely.
- Make pudding as directed on box and spread over cooled cake.
- Sprinkle remaining nuts and coconut over pudding, along with half of the toffee bits.
- Spread Cool Whip over pudding and sprinkle with remaining toffee bits.
- Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 801.3, Fat 48.6, SaturatedFat 23.7, Cholesterol 99.7, Sodium 532.8, Carbohydrate 89.6, Fiber 4.5, Sugar 70.5, Protein 8.3
EARTHQUAKE CAKE III
This cake gets its name from its appearance after baking and is really yummy.
Provided by Dylana
Categories Desserts Cakes Cake Mix Cake Recipes Coconut Cake
Time 1h20m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Spread the entire can of frosting into the bottom of a 9x13 inch baking pan. Refrigerate while the filling is prepared. In a medium bowl, cream together the cream cheese and confectioners' sugar. Stir in the egg, and beat until light. Spread over the frosting. Prepare the cake mix as directed on box, pour over the filling layer, and spread evenly.
- Bake 45 to 50 minutes in the preheated oven, until a toothpick inserted comes out clean. Let the cake cool in the pan for 5 minutes, then invert onto a serving plate. Wait 5 minutes before removing pan from over the cake.
Nutrition Facts : Calories 216.9 calories, Carbohydrate 31.8 g, Cholesterol 18 mg, Fat 9.8 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 4.4 g, Sodium 195.8 mg, Sugar 24.4 g
CHOCOLATE EARTHQUAKE CAKE
Make and share this Chocolate Earthquake Cake recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Dessert
Time 55m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Grease a cake tin.
- Cover the bottom of the cake tin with the chopped pecans and flaked coconut.
- Prepare cake mix as per package instructions.
- Pour over the chopped pecans and flaked coconut.
- Melt butter.
- Add to it the cream cheese, extract and confectione's sugar.
- Stir well, and then pour over the cake bottom.
- Bake for 40-45 minutes or until done.
- Please bear in mind that one cannot test for doneness as the cake will appear sticky even when done.
Nutrition Facts : Calories 754.5, Fat 40.8, SaturatedFat 16.2, Cholesterol 105.2, Sodium 622.8, Carbohydrate 96.4, Fiber 3.7, Sugar 77, Protein 6.7
EARTHQUAKE CAKE
Combine just six ingredients to make an Earthquake Cake! It gets its name from the delicious pockets and tunnels of flavor that the cream cheese, coconut and sugar provide. Make this Earthquake Cake for your next party!
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F
- Prepare cake batter as directed on package.
- Sprinkle coconut, then nuts evenly onto bottom of 13x9-inch pan sprayed with cooking spray; cover with cake batter.
- Beat cream cheese and butter in medium bowl with mixer until blended. Gradually add sugar, mixing well after each addition.
- Drop spoonfuls of cream cheese mixture evenly over cake batter.
- Bake 50 to 55 min. or until toothpick inserted in center of cake comes out clean. Cool completely.
Nutrition Facts : Calories 390, Fat 25 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 65 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
EARTHQUAKE CAKE
Make and share this Earthquake Cake recipe from Food.com.
Provided by Mirj2338
Categories Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Grease 9x13 cake pan and preheat oven to 350°F.
- Cover bottom of pan with nuts and coconut.
- Mix cake as directed on package.
- Pour cake batter over nuts and coconut.
- Mix margarine and cream cheese until smooth.
- Add powdered sugar and mix well.
- Spoon over the cake batter.
- Bake 1 hour.
- Cool completely.
- Turn upside down on plates.
Nutrition Facts : Calories 653.5, Fat 39, SaturatedFat 13.2, Cholesterol 73.7, Sodium 515.4, Carbohydrate 74.2, Fiber 3.7, Sugar 56.5, Protein 7.2
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#weeknight #time-to-make #course #main-ingredient #preparation #occasion #breads #desserts #oven #easy #potluck #holiday-event #kid-friendly #kosher #cakes #chocolate #dietary #to-go #equipment #4-hours-or-less
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