Saturday, August 1, 2009

Earthquake Cake

My sister made this for my dads birthday its his favorite cake so just wanted to share this awesome recipe. We have been making this in our family for years.

Preheat oven to 350°F.

Spread 1 cup chopped pecans on the bottom of a buttered 13x9 cake pan. On top of nuts put 1 cup coconut, then pour the following batter over the nuts and coconut mixture without stirring.

Mix 1 box German chocolate cake mix (Betty Crocker) according to package directions.

Pour the batter gently over the coconut and set aside.

In a saucepan, melt one stick of butter (1/4 lb) and one (8 ounce) package of Phildadelphia cream cheese. Stir in one box of confectioners sugar (1 lb).

Pay very close attention to the mixture in the pan as it will scorch easily. For this reason, it's best to use a heavy bottom pan.

Pour the cream cheese, sugar and butter mixture over the top of the cake batter without stirring.

Bake in a preheated 350°F for 45 minutes.

The cake will crack in the middle. That's why it is called Earthquake cake


UmiGurl said...

I plan on making this cake for an upcoming potluck at work. I hope it turns out. My boss doesn't like nuts, so half of it will be nut-free. I love pecans!

Kami said...

Wow that looks fantastic!