If you’re like me, you love a good baking challenge, and this Earthquake Cake is just that! Originating from the southern United States, this cake gets its name from the ‘earthquake’ cracks that appear on the surface after baking. It’s a fun twist on the traditional German chocolate cake, featuring a layer of cream cheese, powdered sugar, and pecans that sinks into the cake during baking, creating a gooey, delicious mess. Not to mention, the bottom layer of coconut adds a surprising crunch that perfectly balances the soft, rich cake. This recipe is perfect for when you’re looking to shake things up in the kitchen and impress your friends and family with your baking skills. What I love about this cake is not only its unique appearance but also its mix of flavors and textures. Every bite is a delightful surprise!
Ingredients
- 1 box German chocolate cake mix
- 8 oz. pkg. cream cheese
- 1 stick butter
- 3 c. powdered sugar
- 3/4 c. pecans, chopped
- 1 c. coconut
Baking Instructions
- Cover the bottom of a 13 x 9-inch pan with coconut.
- Sprinkle pecans over coconut.
- Mix the cake as box directs and pour over coconut and pecans.
- Mix cream cheese, melted butter and powdered sugar.
- Mixture should be slightly thick (if more powdered sugar is needed, add gradually until you feel mixture is thick enough). Drop over cake and bake until done at 350°.
- Cake will crack open. Frost with Coca-Cola Icing.
Calorie: 600
Total cooking time: 1 hour
Difficulty level: Medium
The Epic Tale of the Earthquake Cake
Well, my fellow food aficionados, brace yourselves because we’re about to embark on a culinary journey that’s as seismic as it is sweet! We’re going to prepare a dessert so shockingly delicious that it’s named after a natural disaster – the Earthquake Cake.
The Groundwork: Assembling the Ingredients
Our saga begins with assembling a cast of delectable characters: 1 box of German chocolate cake mix, an 8 oz. package of cream cheese, a stick of butter, 3 cups of powdered sugar, 3/4 cup of pecans chopped with the precision of a neurosurgeon, and 1 cup of coconut, the tropical diva of the food world.
Layering the Fault Lines: Coconut and Pecans
First, we prepare the tectonic plates of our cake. We cover the bottom of a 13 x 9-inch pan with coconut, creating a bed so soft it could lull a colicky baby to sleep. Then, we sprinkle pecans over the coconut like a gentle autumn rain, adding crunch to our deliciously soft landscape.
The Lava Flow: German Chocolate Cake
Now, onto the chocolate cake. Mix the cake as the box directs, then pour it over our coconut and pecan terrain. It’s like watching hot molten lava flow over a mountain, only it’s German chocolate and it won’t obliterate your house.
The Aftershocks: Cream Cheese, Butter, and Powdered Sugar
Next, we mix together our cream cheese, melted butter, and powdered sugar. This mixture should be slightly thick—like a politician’s speech on election night. If it’s not thick enough, add more powdered sugar gradually until you feel it’s just right. Then, we drop this concoction over the cake, creating an irregular landscape that’s sure to produce some seismic activity in the oven.
The Big Bake: At 350°
Into the oven it goes! Bake until done at 350°. As it bakes, the cake will crack open like a fault line during an earthquake. It’s all part of the plan, dear friends. It’s not a disaster—it’s dessert!
The Final Tremor: Frosting with Coca-Cola Icing
Once it’s fully baked and cooled, we get to frost our Earthquake Cake with Coca-Cola icing (not included in the ingredient list, but don’t fret – this ain’t my first rodeo). And voila! You’ve just survived the Earthquake Cake experience.
The Aftershock: Eating the Earthquake Cake
Now comes the best part – sinking your teeth into this geological marvel. Each bite is a tremor of flavor that will shake your taste buds to their very core. So, wear your helmet, hold on to your oven mitts, and enjoy the ride!
Conclusion: The Sweet Aftermath
There you have it, folks. We’ve successfully journeyed through the process of making an Earthquake Cake, and I hope you found it as thrilling as a 7.8 on the Richter scale. Remember, in the kitchen, as in life, sometimes you’ve got to shake things up a bit! Until next time, happy baking!
