5. Yummy In My Tummy Earthquake Cake
This cake is named perfectly because it can definitely move mountains. My sweet tooth is more than satisfied when it comes to this ooey gooey earthquake cake. If you haven’t made this dessert yet, you might want to consider doing so right now. Like, right now. Stop what you’re doing and go make it!
Ingredients
1 cup shredded sweetened coconut
1/2 cup chopped pecans
1 box German chocolate cake mix
3 eggs
1 1/3 cup water
1/2 cup vegetable oil
8 oz softened cream cheese
½ cup (4 oz) butter
2 cups powdered sugar (also known as confectioners’ sugar or icing sugar)
1 tsp vanilla extract
1 cup dark chocolate chips
Instructions
1. Preheat the oven to 350F. Spray a 9×13 baking pan with non-stick spray.
2. Sprinkle the coconut in an even layer in the pan followed by the pecans.
3. In a large mixing bowl, whisk the cake mix with the eggs, water and vegetable oil.
4. Pour the cake batter over pecans & coconut.
5. In a medium saucepan over medium heat, melt butter and cream cheese together, then transfer to a 4 cup measuring cup and whisk or beat in the powdered sugar with a hand mixer until smooth. Stir in the vanilla.
6. Pour the cream cheese mixture in ribbons on top of the cake batter, then swirl with a knife.
7. Top with the chocolate chips.
8. Bake 45-55 minutes.
USE RED NEXT PAGE LINK BELOW.
Fun Fact: A third set of locks at the Panama Canal will handle ships almost 3 times the size of the ones now come April 2016.
Thank you to TipHero for this awesome list of videos and recipes!
