Earthquake Cake Recipe

Ready to bake your day extra special? Let me introduce you to Earthquake Cake Recipe. It’s a fabulous, chocolaty, coconutty, cream cheesy slice of heaven, and it often causes seismic shifts at dessert tables everywhere. Perfect for birthdays, potlucks, family gatherings, or just a sweet treat on a weekday, this one’s going to rock your mealtime. What’s so special about it, you ask? Its name isn’t just a catchy title ��� this cake literally creates a crackly, ���earthquake��� effect right on your plate.

And do we need to talk about how utterly delicious it is? With its moist and rich flavors, it’s literally love at first bite. And the best part? The baking process is like a mini kitchen miracle. You just need to see it to believe it. So, shall we?

• Prep time: 20 minutes
• Cook time: 35-40 minutes
• Total time: About 60 minutes
• Servings: 12 portions
• Yield: One 9 x 13 inch cake

Trust me, this is going to be epic. Now, let’s grab those ingredients and make some Earthquake Cake!

Ingredients & Equipment You’ll Need

• 1 cup sweetened shredded coconut
• 1/2 cup chopped pecans
• 1 German chocolate cake mix
• 3 eggs
• 1/3 cup vegetable oil
• 1 1/3 cups water
• 1/2 cup unsalted butter
• 8 oz cream cheese
• 2 cups powdered sugar

You’ll also need a 9 x 13 inch baking dish

The shredded coconut and the pecans creates an irresistible crunch, while the German chocolate-cake blend makes everything heavenly. Cream cheese is here for a smooth texture and taste, which perfectly balances with the powdered sugar.

If you can’t find German chocolate cake mix, a simple Devil’s Food Cake Mix would do the trick. And don’t forget, you can always switch the pecans with walnuts if you want a different nutty twist.

How To Make Earthquake Cake

1. First, preheat your oven to 350��F (180��C) and grease your baking dish. Sprinkle the coconut and pecans on the bottom of the dish.’
2. Prepare the German chocolate cake mix as directed on the package. Pour the prepared mixture over the coconut and pecans.
3. In a separate bowl, melt the butter and cream cheese. Stir in the powdered sugar, then drop this mixture by spoonfuls onto the cake mix layer.
4. Bake it for about 35-40 minutes. You’ll know it’s done when it’s beautifully browned and the sides look set, but the middle still slightly jiggles when you shake the pan. Let it cool before cutting into squares.

Tips For The Best Results

• Make sure all your ingredients are at room temperature before you start baking.
• Don’t overmix the batter, it can make the cake dense.
• Let the cake cool completely before cutting it, to keep the squares intact.

Storage Tips

• Keep any leftover cake in an airtight container, it can last for about 1 week in the refrigerator.
• You can also freeze individual squares wrapped in plastic wrap for up to 2 months.

Frequently Asked Questions

Q: Can I use a different kind of nut?

A: Absolutely! Walnuts or even almonds can work great in this recipe.

Q: Can I make a vegan version?

A: Yes, you can substitute the eggs with flax eggs and use dairy-free alternatives for other ingredients.

Q: How do I keep the cake moist?

A: Keep the cake in an airtight container to keep it fresh and moist.

Q: Can I serve this cake warm?

A: Yes, but it’s recommended to let it cool before cutting to maintain the shape.

Q: Can this cake be frozen for later?

A: Yes, it can be frozen for up to 2 months. Just be sure to tightly wrap individual squares in plastic wrap.

Nutritional Facts of Earthquake Cake

This delicious cake contains approximately 400 calories, 25 grams of fat, 35 grams of carbs, and 6 grams of protein per slice. It’s a rich dessert, so it’s best to enjoy it in moderation.

And there you have it – an earthquake in cake form! Let’s shake up your dessert routine with this decadent and unique gem. It’s a true sensory experience – from the coconut-pecan crunch, to the crumbly cake and gooey cream cheese layer, every bite is a rave. Try it once and it will revert the scales of your dessert expectations forever. Enjoy!