Earthquake Cake Recipe Paula Deen Food

EARTHQUAKE CAKE

Steps:

• Preheat oven to 350° and grease a 9"-x-13" baking pan with cooking spray. Spread coconut and pecans on the bottom of the pan.
• Prepare cake batter according to package directions, then pour on top of coconut and pecans.
• In a large bowl, combine cream cheese, butter, powdered sugar, vanilla and a pinch of salt. Beat with a hand mixer until light and fluffy. Spread the mixture over the chocolate batter then sprinkle chocolate chips on top. Bake until a toothpick inserted into the middle of the cake comes out clean, about 50 minutes.
• Serve warm with ice cream.

EARTHQUAKE CAKE II

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.

PAULA'S VOLCANO CAKE

Steps:

• For the cream mixture:
• Beat ingredients (the softened cream cheese, 1 stick butter and sugar) together with an electric mixer. Set aside until ready to use.
• Cake:
• Preheat oven to 350 °F. Grease a 13 by 9 by 2-inch cake pan.
• Line bottom of greased pan with coconut flakes. Sprinkle pecans on top of coconut. Set aside.
• Follow directions on back of box to prepare cake. Beat for approximately 2 minutes, using an electric mixer. Fold in bite-sized candy. Pour into cake pan. Evenly space dollops of cream mixture on top of the cake. When the cake cooks, the cream will sink down to the bottom. This will be your "volcano" of flavor. Place in oven for 40 to 45 minutes. While cake is still hot spread the glaze evenly over the cake.
• For the glaze:
• In a small saucepan, melt the 4 tablespoons of butter over medium-low heat. Whisk in cocoa powder and add milk until you get a thin consistency. If glaze is too thick, add more milk. While bringing the butter and milk mixture to a boil, whisk in confectioner's sugar and almond extract. Glaze should be thin. Remove from the heat and allow to cool before using.

CHOCOLATE EARTHQUAKE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease a cake tin.
• Cover the bottom of the cake tin with the chopped pecans and flaked coconut.
• Prepare cake mix as per package instructions.
• Pour over the chopped pecans and flaked coconut.
• Melt butter.
• Add to it the cream cheese, extract and confectione's sugar.
• Stir well, and then pour over the cake bottom.
• Bake for 40-45 minutes or until done.
• Please bear in mind that one cannot test for doneness as the cake will appear sticky even when done.

VOLCANO CAKE (PAULA DEEN'S)

Steps:

• Preheat oven to 350 degrees.
• Grease a 13 x 9 by 2-inch cake pan.
• Cream mixture:.
• Beat cream mixture ingredients together with an electric mixer. Set aside until ready to use.
• Cake.
• Line bottom of greased pan with coconut flakes.
• Sprinkle pecans on top of coconut.
• Set aside.
• Follow directions on back of box to prepare cake.
• Beat for approximately 2 minutes using an electric mixer.
• Fold in the bite sized candy.
• Pour into cake pan.
• Evenly space dollops of cream mixture on top of the cake.
• When the cake cooks, the cream will sink down to the bottom.
• This will be the "volcano" of flavor.Bake for 40 to 50 minutes.
• While cake is still hot spread the glaze evenly over the cake.
• Glaze:.
• In a small saucepan, melt butter over meduim-low heat.
• Whisk in cocoa powder and add milk until you get a thin consistency.
• If glaze is too thick, add more mik.
• Bring to boil.
• Whisk in confectioners' sugar and almond extract.
• Glaze should be thin. Remove from heat and allow to cool before using.

EARTHQUAKE CAKE

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.

EARTHQUAKE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease a 13 x 9 pan.
• I use Pam cooking spray.
• Evenly sprinkle nuts and coconut on bottom of pan.
• In a large bowl prepare cake mix: Blend cake mix, water, oil and eggs at low speed for 30 seconds.
• Beat on medium speed for 2 minutes.
• Pour batter over nuts and coconut.
• In a separate bowl mix the cream cheese, butter confectioners sugar and vanilla extract until smooth.
• Drop by spoonfuls over batter, do not mix in Sprinkle with chocolate chips.
• Bake at 350 degrees for 5o minutes.

EARTHQUAKE CAKE

Steps:

• Grease 9x13 cake pan and preheat oven to 350°F.
• Cover 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 cake batter.
• Bake 1 hour.
• Cool completely.
• Turn upside down on plates.