Hey everyone!
Today’s recipe is an easy earthquake cake. I got this idea from an old church cookbook I have. Actually, this recipe is in a few old church cookbooks that I have. I thought it would be a fun and easy cake to try out and it’s really good warm.
This cake gets its name because of how it looks when it bakes. It’s not a pretty cake, but it’s really tasty, especially when eaten warm. I think this cake would also be good using other cake mix flavors.
Recipe is below!
Happy baking,
Kara
// RECIPE // (The link to print it is down below.)
Easy Earthquake Cake
1 cup sweetened shredded coconut
2/3 cup chopped pecans or walnuts
1 (15.25 ounce) package German chocolate cake mix, mixed according to the instructions (I used Betty Crocker)
Eggs, oil and water according to the cake mix instructions
1/2 cup butter, softened (1 stick)
1 (8 ounce) package cream cheese, room temperature
1/4 teaspoon salt
1 teaspoon vanilla extract
3 cups confectioner's sugar
1 1/2 cup semi-sweet chocolate chips (may also use mini chips if you like)
Preheat the oven to 350 degrees F. Spray a 9x13 inch baking dish with non-stick spray.
In a large mixing bowl, mix the cake mix according to the instructions on the back of the box and set aside. (NOTE: I used Betty Crocker. I tried Pillsbury, but it overflowed the pan. I would suggest using a Betty Crocker cake mix.)
Add the coconut and chopped pecans to the bottom of the prepared pan, then pour the prepared cake batter over the coconut and pecans. Set the pan aside. Don’t bake yet.
In a medium-sized mixing bowl, add the softened butter, cream cheese, salt and vanilla extract. Mix with an electric mixer on medium-high until smooth.
Gradually mix in confectioner's sugar until smooth.
Spoon the cream cheese mixture onto the cake batter in the pan and smooth as best you can.
Sprinkle chocolate chips onto the top.
Bake in the preheated oven at 350 degrees F for approximately 45-55 minutes. Ovens will vary. The center will be set and not super jiggly or mushy.
Serve warm. You can also serve this with ice cream or whipped cream.
How to Store: This cake should be stored in an airtight container, or covered well, in the refrigerator and can last up to 5 days. Feel free to heat slices in the microwave before serving.
// PRINTABLE RECIPE LINK // (Also has metric conversion button)
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13x9 inch baking dish:
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Hand mixer:
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Cooling rack:
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Silicone spatulas:
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DISCLAIMER: This channel is called Quick & Easy Baking. That means it is all about quick and easy baking and I sometimes use convenient ingredients (like mixes) to help make tasty meals and desserts quickly. This is not a health food channel nor a baking from scratch channel. If you are looking for scratch baking or super healthy food, this probably isn't the channel for you. For scratch cake recipes, feel free to visit my other channel here: I Scream for Buttercream: / @iscreamforbuttercream
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2 окт 2024
