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Thread: Earthquake Cake

  1. #1
    Super Member KyKaren1949's Avatar
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    INGREDIENTS:

    1 cup flaked coconut
    1 cup chopped pecans
    1 (18.25 ounce) package German chocolate cake mix 1 (8 ounce) package cream cheese
    4 cups confectioners' sugar
    1/2 cup butter
    1 teaspoon vanilla extract



    DIRECTIONS:
    1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom and sides of one 9 x 13 inch baking pan.
    2.Layer coconut and pecans in the bottom of pan.
    3.Prepare cake mix according to package instructions and pour over pecans and coconut.
    4.Combine cream cheese, butter or margarine, vanilla and confectioner’s sugar and beat until smooth. Pour over cake mix.
    5.Bake at 350 degrees F (175 degrees C) for 30-35 minutes. Toothpick will not come out clean.

  2. #2
    Senior Member Crabby Patty's Avatar
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    ooooooooooooh this sure sounds good. I made a copy of it and will have to try it. Thanks for the recipe. patti

  3. #3
    Google Goddess craftybear's Avatar
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    thanks for the recipe, I love coconut, pecans and german chocolate is my favorite cake

    Quote Originally Posted by KyKaren1949
    INGREDIENTS:

    1 cup flaked coconut
    1 cup chopped pecans
    1 (18.25 ounce) package German chocolate cake mix 1 (8 ounce) package cream cheese
    4 cups confectioners' sugar
    1/2 cup butter
    1 teaspoon vanilla extract



    DIRECTIONS:
    1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom and sides of one 9 x 13 inch baking pan.
    2.Layer coconut and pecans in the bottom of pan.
    3.Prepare cake mix according to package instructions and pour over pecans and coconut.
    4.Combine cream cheese, butter or margarine, vanilla and confectioner’s sugar and beat until smooth. Pour over cake mix.
    5.Bake at 350 degrees F (175 degrees C) for 30-35 minutes. Toothpick will not come out clean.

  4. #4
    BMP
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    Super Member BMP's Avatar
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    Thanks, cant wait to try it !

  5. #5
    Super Member KyKaren1949's Avatar
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    When you bake this cake, you will see why it's called Earthquake cake...it has large cracks all across the top of it. It's supposed to crack like that!

  6. #6
    Super Member quiltymom's Avatar
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    Thanks my sweet tooth is calling!!!

  7. #7
    Power Poster blueangel's Avatar
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    Sounds wonderful

  8. #8
    Super Member Sassylass's Avatar
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    Thank you! This sounds delicious.on my to do list . :)

  9. #9
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    This is a favorite at church! And easy to make! Best part!

  10. #10
    Super Member Maggiemay's Avatar
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    I have been in an earthquake & I have made this cake before- the cake is better!

  11. #11
    kso
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    Senior Member kso's Avatar
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    This would be a "home run" made with a pumpkin spice cake mix, too.

  12. #12
    Super Member KyKaren1949's Avatar
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    I wish there was a LIKE button on here like there is on Facebook. So many times I would love to just say how I like what someone has posted!!

  13. #13
    Senior Member LovinMySoldier's Avatar
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    I LOVE this cake! My mom has been making this cake for years. SOOO good and always moist. I made these into cupcakes about a month ago. I used the foil cupcake liners. Boy they looked ugly. The earthquake effect didn't work as well in the cupcakes lol. But they still tasted delicious. A great recipe

  14. #14
    Super Member KyKaren1949's Avatar
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    I agree. I think it's one of my all time favorite cakes, but you're right...it sure is rich! Although, it doesn't seem to hang around here very long, because I can't stay out of it. Every time I go by I have to even up the edge a little!!

  15. #15
    Super Member pjnesler's Avatar
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    Sounds yummy - need to forward this one to my sister in Calif. ;)

  16. #16
    Senior Member Grammie Sharon's Avatar
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    mmm sounds delicious

  17. #17
    Super Member Normabeth's Avatar
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    Thanks - will make this cake when my mother gets out of the hospital, coconut and pecans are her favorites!
    NormaBeth

  18. #18
    np3
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    thanks for the recipe

  19. #19
    Senior Member fishnlady's Avatar
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    I made this tonight and I am not sure about it. I followed the instructions on here exactly. I noticed when I did a search for this recipe there was another one by KyKaren1949, it said to heat the cream cheese mixture till bubbly in a pan on the stove, then pour over the batter. I could not pour the mixture, it was way too thick in this recipe. I think it might should have been heated. Oh well too late now. I hope it will be somewhere close to what it was inteded to be. I baked it for 50 minutes and it was done around the edges but liquidy in the center. I put them back in the oven to sit awhile longer but turned the oven off. Sure hope the center gets done.

  20. #20
    Super Member KyKaren1949's Avatar
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    I've never heated the mixture before and it always turns out great. There's really no way to tell if it's done because the German Chocolate "icing" is inside the cake, so it will be soft.

    I hope you enjoy it!

  21. #21
    Senior Member fishnlady's Avatar
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    Karen, It turned out quite delicious. And it probably looks more like an eathquake hit it than perhaps the other method. We are happy with the results. It is very delicious. Thank you for posting this recipe.

  22. #22
    Super Member KyKaren1949's Avatar
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    Oh Good! I was worried you wouldn't like it because it hadn't turned out well. Whew! LOL

  23. #23
    Super Member KarenBarnes's Avatar
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    One of my absolute favorite cakes and also one of the most dangerous to have around! Dangerous to my weight that is...

    I've always made it without heating the frosting mix.

  24. #24
    Senior Member fishnlady's Avatar
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    Quote Originally Posted by KarenBarnes
    One of my absolute favorite cakes and also one of the most dangerous to have around! Dangerous to my weight that is...

    I've always made it without heating the frosting mix.
    I think they should call this heart attack cake. LOL
    Karen, did you have to add some liquid to the cream cheese mixture? It was so thick I had to use small amounts and kind of push it off the spoon to make an even layer on top of the cake batter. Warming it might have made it more pour-able.

  25. #25
    Super Member KyKaren1949's Avatar
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    Mine is always thick too. I just drop by teaspoonfuls into the batter. When it's heated it will run and level out.

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