What happens when you wake up to a gorgeous sunshiny day? Well, it’s a perfect day for a mouth-watering chocolate earthquake cake! The sun is shining and it’s warm. That’s a welcome change in comparison to a rain-soaked day of Spring, right?
We made our gardening plans according to the almanac and the projected frosts. The plants did so well inside. Then came the rain and we had to wait (not so) patiently to finish the tilling so we could get the seedlings in the ground.
Let’s just say the seedlings were a tad past seedlings at that point. They were looking pretty pitiful because they were so big in those little pots. Man, we were anxious to get started! So, it was time to coddle the plants until then.
We have only been here at our dream place in the country for a couple years, and I had wanted yellow bells, or forsythias, since before we moved here. I finally found some healthy plants, so plan, along with earthquake cake, was to plant those and my grapes and some elephant ears. We’ll see how that goes.
Before I go out to play, I’m going to make an old favorite dessert. It’s called earthquake cake for a reason. It looks like an accident in the pan, but my, my, it is a palate pleaser! This recipe brings to mind so many notable people in my life, so it’s not only delicious in taste, but also carries rich sentimental value to my family.
It’s really a simple cake for the beginner or a last-minute, company’s-coming kind of cake. If you enjoy a scrumptious chocolate cake with a glass of milk, this one will surely satisfy!
Chocolate Earthquake Cake
- 1 c flaked coconut
- 1 c chopped pecans
- 1 pkg German chocolate cake mix
- 1 stick butter softened
- 8 oz cream cheese softened
- 3½ c powdered sugar
- 1 tsp vanilla
- Preheat oven to 350°.
- Spray 9x13 cake pan.
- Spread coconut in pan, then sprinkle pecans over coconut.
- Prepare cake mix as directed. Pour over coconut and pecans.
- In a separate bowl, combine butter and cream cheese until smooth.
- At low speed, add powdered sugar one cup at a time, mixing until smooth.
- Add vanilla and mix until blended.
- Drop in dollops onto cake batter. Do not stir.
- Bake at 350° for 50 to 55 minutes.
This recipe has been a keeper since I was a teenager, and that’s a few years!