Earthquake cake is one of those awesome delicious cakes that have a wonderful oozy cream filled center. If you have ever wondered how to get this effect inside the cake this is the recipe for you. Great things can be done with the filling as well.
The filling, can be given food coloring to create a different effect depending on what you are after. For a Halloween party, I'd suggest tinting the coconut green, as when the cake is inverted, it can be made to look like a graveyard. I have also used food coloring on the cream filling with red food coloring to create an oozy red filling.
Kids will love it!! For the recipe specified below, I encourage you to add a few packets of instant cocoa mix to the cream filling to give it a wonderful chocolate flavor for a double chocolate Earthquake cake fit for a king!
Ingredients:
1 box of German cake mix
I c. of shredded coconut
1 c. of chopped pecans
I 8 oz. Package of Cream Cheese
I stick of Butter, (melted)
1 lb. Of Powdered Sugar
2 packets instant cocoa mix
Preheat Oven 350 degrees
Spray a 9 x 13 in. pan with Pam or coat with butter. Mix coconut and pecans and pat into the bottom of a 9 x 13 in. pan.
Mix cake mix according to the instructions on the cake box and pour into pan with the pecan/coconut mixture on the bottom.
In separate bowl, mix melted butter, with sugar and softened cream cheese. Stir in the two packs of cocoa mix for a chocolate filling, or leave out for regular cream filling.
Spoon this mixture over the cake batter, don't worry it will disappear when cake bakes up around it. Bake at 350 degrees for 40-50 minutes. Cake will have crevices down the middle when done, which is normal and also the reason it is called "earthquake" cake.
When cake is thoroughly cooled, invert onto a tray so that nuts and pecans are now the top of the cake.
This cake is great any time of year but try it for parties as well. You will have requests year after year!
The filling, can be given food coloring to create a different effect depending on what you are after. For a Halloween party, I'd suggest tinting the coconut green, as when the cake is inverted, it can be made to look like a graveyard. I have also used food coloring on the cream filling with red food coloring to create an oozy red filling.
Kids will love it!! For the recipe specified below, I encourage you to add a few packets of instant cocoa mix to the cream filling to give it a wonderful chocolate flavor for a double chocolate Earthquake cake fit for a king!
Ingredients:
1 box of German cake mix
I c. of shredded coconut
1 c. of chopped pecans
I 8 oz. Package of Cream Cheese
I stick of Butter, (melted)
1 lb. Of Powdered Sugar
2 packets instant cocoa mix
Preheat Oven 350 degrees
Spray a 9 x 13 in. pan with Pam or coat with butter. Mix coconut and pecans and pat into the bottom of a 9 x 13 in. pan.
Mix cake mix according to the instructions on the cake box and pour into pan with the pecan/coconut mixture on the bottom.
In separate bowl, mix melted butter, with sugar and softened cream cheese. Stir in the two packs of cocoa mix for a chocolate filling, or leave out for regular cream filling.
Spoon this mixture over the cake batter, don't worry it will disappear when cake bakes up around it. Bake at 350 degrees for 40-50 minutes. Cake will have crevices down the middle when done, which is normal and also the reason it is called "earthquake" cake.
When cake is thoroughly cooled, invert onto a tray so that nuts and pecans are now the top of the cake.
This cake is great any time of year but try it for parties as well. You will have requests year after year!
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