Saturday, January 19, 2013

Earthquake Cake

Once at home we relaxed a bit - then Alex and I made Earthquake Cake....

Ready for Oven
EARTHQUAKE CAKE  (From Lib-quilter Mary in Panama)

1+ c. chopped pecans and.or walnuts
1+ c. coconut
1 chocolate cake mix (or make your own from scratch)
1 (8 oz.) pkg. cream cheese
1 stick butter (1/4 pound)
1 box powdered sugar (approx 4 cups)

Spray PAM in a 9x13"  inch pan. Sprinkle nuts, then coconut on bottom of pan. Mix cake mix according to directions (see note below) and pour over nuts and coconut.


Melt butter and cream cheese together. Add the powdered sugar to the butter/cream cheese mixture. Stir to blend. Drop this mixture in blobs on top of cake mix by spoonfuls. Bake at 350 degrees for 50 minutes or until done.

Note: Most often, I add 1/2 cup grated baking chocolate (preferably organic chocolate from the chocolate farm next door to us) to a packaged cake mix. And then I often sprinkle chocolate nibs on top. Nibs are the crushed (but not ground) roasted cacao beans.

It was delicious and cuts up very pretty slices with the nuts and baked in frosting peeking thru the dark cake batter.  

We had to add about 20 minutes to the baking time.  

We had with milk and enjoyed the experience of making it and eating it!

Added later:  The cake is even better after being refrigerated!

Made for the evening before Alex left Boston for San Diego.

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