Friday, September 21, 2012

EarthQuake Cake

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 Philadelphia 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!

This cake is so rich it doesn't need frosting but I did "frost"  it with whipped (cool whip) topping to give it a more finished appearance.  Sprinkled finely chopped pecans over the topping.  delicious! 

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