Earthquake Cake Lemon Recipes

EARTHQUAKE CAKE... LEMON

Earthquake Cake... Lemon image

I copied this recipe out of a Taste of Home Magazine, (some years back, I think around 2006 or so). I am posting it per a request by my Friend Pat. p.s. Over the years I added a few of my own touches to the recipe.

Provided by Straws Kitchen(*o *)

Categories Cakes

Number Of Ingredients 12

Ingredients

1 1/4 c flaked coconut
1 1/4 c *chopped pecans, plus extra for garnish
1 pkg lemon cake mix
1 1/4 c water
1/4 c veg. oil
2 eggs
1 pkg (8 oz) cream cheese, softened
1/2 c butter, melted
1 c powdered sugar
whipped cream (optional)
PREHEAT OVEN TO 350° (OR AT 325°); 2 - OPTIONS FOR BAKING
*OPTIONAL: HOLD BACK A FEW OF THE CHOPPED NUTS TO SPRINKLE OVER THE TOP JUST BEFORE POPPING CAKE INTO THE OVEN

Steps:

1. Mix together coconut & pecans and spread in the bottom of a 'buttered' 9x13" pan.
2. Combine cake mix, water, oil and eggs in a large bowl. Beat for 2 min. on med. speed.
3. Pour the cake mix batter over the nuts & coconut.
4. Combine the softened cream cheese, butter & powdered sugar and cream together until smooth.
5. Drop the cream cheese mixture in dollops into the batter already in pan and sprinkle chopped nut over the top.
6. Bake at 350° for 45 to 55 minutes OR at 325° for 1 hour and 10 minutes.
7. When plated add a dollop of whipped cream and sprinkle with chopped nuts.
8. Note from Cin: To make cake healthier...use a sugar-free cake mix and fat-free cream cheese. Making your own homemade powdered sugar from Splenda: https://www.justapinch.com/recipes/dessert/other-dessert/cins-homemade-powdered-sugar-for-diabetics-and.html You could also use Cool Whip Lite instead of heavy whipped cream.

EARTHQUAKE CAKE II

Earthquake Cake II image

This cake is very rich. It's one of our favorites.

Provided by DARLENEL

Categories Desserts Cakes Cake Mix Cake Recipes Coconut Cake

Yield 24

Number Of Ingredients 7

Ingredients

1 cup flaked coconut
1 cup chopped pecans
1 (18.25 ounce) package German chocolate cake mix
1 (8 ounce) package cream cheese
4 cups confectioners' sugar
½ cup butter
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom and sides of one 9 x 13 inch baking pan.
Layer coconut and pecans in the bottom of pan.
Prepare cake mix according to package instructions and pour over pecans and coconut.
Combine cream cheese, butter or margarine, vanilla and confectioners sugar and beat until smooth. Pour over cake mix.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Toothpick will not come out clean.

Nutrition Facts : Calories 274.4 calories, Carbohydrate 39.8 g, Cholesterol 20.4 mg, Fat 12.5 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 6.1 g, Sodium 222.3 mg, Sugar 31.3 g

EARTHQUAKE CAKE

Earthquake Cake image

I got this from a SW cookbook some time ago. It gets its name because the cake is cracked with crevices on top when done. If you love German chocolate cake, but hate the time consuming process,,,this cake is wonderful!! It reminds me of my grandma's 3 layer German chocolate cake. It's too rich for just the two of us, so hubby looks forward to family gatherings and holidays or his birthday, smile. I love this because I love cream cheese and German chocolate and the fact that it is super easy!

Provided by peppermintkitty

Categories Dessert

Time 1h

Yield 1 cake, 12 serving(s)

Number Of Ingredients 10

Ingredients

1 (18 ounce) German chocolate cake mix
1 1/4 cups water (or as called for by the cake mix directions)
3 eggs (or as called for by the cake mix directions)
1/2 cup oil (or as called for by the cake mix directions)
1 cup coconut
1 cup pecan pieces
1/2 cup margarine, softened
8 ounces cream cheese, softened
1 lb powdered sugar
1 teaspoon vanilla

Steps:

spray 9x13" pan with oil and set oven to 350°F.
spread the coconut and pecan pieces evenly on the bottom of pan.
prepare the cake mix according to directions on box, and pour over coconut and pecan pieces
mix well together: margarine, cream cheese, vanilla and powered sugar.
spoon over cake in dollops, no need to spread evenly.
bake for approx 40-50 minutes.
check with toothpick for doneness.
cake will be cracked on top, but should be a moist cake.

Nutrition Facts : Calories 625.3, Fat 35.7, SaturatedFat 12, Cholesterol 67.3, Sodium 473.4, Carbohydrate 75.7, Fiber 3.5, Sugar 59.7, Protein 5.8

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