Hurricane Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Melt and spread 1/2 cup margarine in the bottom of a 9x13 inch pan. Sprinkle coconut and pecans evenly over the bottom of pan; set aside.
• Prepare cake mix as directed on package. Pour batter over coconut and pecans in pan. In a saucepan over low heat, melt cream cheese and 1/2 cup margarine. Stir in confectioners' sugar until mixture is smooth. Spoon cream cheese mixture randomly over top of cake batter.
• Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool and serve from the pan.

Steps:

• Fill the hurricane glasses with ice. Mix the rums, passion fruit juice, pineapple juice, lime juice, and grenadine in an ice filled shaker. Strain into the hurricane glasses. Garnish with a wheel of orange.

Steps:

• BOTTOM CRUST--------------------------.
• Prepare 10-inch springform pan by lining bottom with wax paper; set aside.
• Preheat oven to 325°F.
• Crush crackers into FINE crumbs (5 or 6 sheets should yield about 1 cup).
• Combine crackers and butter until completely mixed, press into bottom of pan.
• Bake at 325°F for 10 minutes, allow to cool on wire rack.
• FOR THE SIDE CRUST-----------------.
• After bottom crust has cooled, line sides of pan with wax paper, set aside.
• Crush crackers into FINE crumbs.
• Mix nuts, crush in a zip-lock bag with a rolling pin until coarse.
• Combine nuts, chocolate, coconut and cracker crumbs; mix until well combined.
• To the nut mixture add melted butter, mix, add honey, caramel and Karo, mix until well combined.
• Press mixture onto sides of prepared pan, cover and refrigerate.
• FOR THE FILLING--------------------.
• Melt Chocolate.
• Prepare coffee, allow to cool.
• Whip cream cheese, butter and 1/2 cup of the sugar on medium speed till light and fluffy (5 to 10 minutes in a stand mixer).
• Beat egg yolk and 1/4 cup of sugar until thick and pale yellow (10 mins on high).
• Combine cream cheese/butter mixture, coffee and egg mixture, beat for 10 mins on medium.
• Add chocolate, continue to beat on med-lo speed for 5 mins or until well mixed.
• In an ice cold, clean, metal bowl beat cream on high until frothy.
• Add cream of tartar and 1/4 cup of sugar, and vanilla, beat until soft peaks form.
• Lighten chocolate mixture with 1/4 of the whipped cream then fold remaining whip cream into chocolate mixture.
• Pour into crust, cover and refrigerate overnight.
• Serve with whipped cream and caramel sauce.

Steps:

• Sprinkle coconut and pecans over dry bottom of 9x13 pan.
• Mix cake mix (according to package directions) and pour over coconut and pecans.
• Mix creme cheese, sugar, and butter.
• Drop by big blobs on cake batter.
• Swirl blobs into cake gently with a knife.
• Bake 350 for 35-45 minutes.
• When cake comes out of the oven pour melted frosting over hot cake.

Steps:

• Mix together sugar, flour, eggs, soda, salt and oil together.
• Add fruit cocktail, blend and pour into a greased 13x9 inch pan. Sprinkle with flaked coconut.
• Bake in a pre heated 350 degree oven for 45 minutes.
• Spread while hot with topping.
• To prepare topping, mix sugar butter, milk, and boil 1 minute, add vanilla.
• Stir and frost cake.
• This will seem a little sloppy, but it soaks right in.