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Strawberry Dream
Strawberry Dream





Print This Delicious Earthquake Cake Recipe

Earthquake Cake Recipe

Earthquake Cake is a cake that doesn't need frosting or any ice cream. It's far too rich on its own.
Coconut, cream cheese and chopped nuts, Oh My!


1 cup Chopped nuts
1 cup Coconut
1 German Chocolate Cake mix
1/2 cup Margarine
8 ounces Cream Cheese, softened
3 1/2 (1 pound) Powdered sugar

Oven Temp ~ 350°
Baking Time ~
Pan Type ~ 9 x 13 inch cake pan
Preheat oven, grease a 9 x 13 cake pan.

Cover the bottom of pan with nuts and coconut.
Mix cake as directed on package. Pour cake batter over nuts and coconut.
Mix margarine and cream cheese until smooth. Add powdered sugar and mix well. Spoon over the Earthquake Cake batter.
Bake Earthquake Cake until cake tests done using a toothpick.
Cool cake completely.
Turn upside down on plates.

Nutrition facts:
Serving Size 137 g
Calories 575
Calories from Fat 273
Total Fat 30.3g 47%
Saturated Fat 12.6g 63%
Cholesterol 21mg 7%
Sodium 610mg 25%
Total Carbohydrates 75.1g 25%
Dietary Fiber 4.2g 17%
Sugars 55.8g
Protein 6.1g
Vitamin A 12% • Vitamin C 2% • Calcium 8% • Iron 25%



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stars based on User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes Suppling

Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!