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Sweets for my sweet

May 24, 2010

Erin has been begging to learn more in the kitchen and do more baking.  Her biggest request is to bake cakes.  Wonderful, right!?  Not.  The problem is we love cake.  If she’s making cake all the time —> we’re eating cake all the time.    NOT GOOD.  Okay, so they (the little people…and the other big person, too) think it would be awesome.  I think it would be awesome for my backside.  Yeah, since I don’t need additional help in that department…we compromise.

Sunday Sweets

The only day of the week, other than special occasions, we’re going to do sweets is on Sunday.  Usually daddy is home, so he gets to join on the fun…and if it’s way too tempting…ahem, I can send it to bless his co-workers on Monday.  SCORE!

I had a strawberry recipe in mind for this last week, but thanks to my friend Julie, we turned to chocolate instead.  She posted a link to a blog that had “Earthquake Cake” on it.  It’s a variation on German Chocolate cake…which Andrew loves, so I decided to let Erin give it at a try.

So…here we go.  (lots of pictures…and I’ll put the recipe at the bottom)

First, the cast of characters:

In the bottom of cake pan, layer coconut then almonds.  (Due to a slight slip of hand, there’s way more almonds than coconut.  yummy!)

Mix German chocolate cake according to box directions.


Pour over top of coconut and almonds:

Cream together cream cheese, butter, and powdered sugar:

Drop globs by the spoonful into the cake batter, leaving the edges chocolate:

Sprinkle chocolate chips over top of cake, smile pretty for mom, and put cake in oven.

Clean up!

Let the “earthquake” cool.  The ground will sink and ground will crack.  😉

Sit back and enjoy the fruits of the labor.

Here’s the recipe:

Earthquake Cake

  1. Preheat oven to 350 degrees
  2. Sprinkle on the bottom of a greased 9×13″ pan
    1. cup chopped nuts (Erin, used almond slivers)
    2. 1 cup shredded coconut
  3. Mix a German Chocolate Cake Mix according to package directions. Pour it over the nuts and coconut in cake pan.
  4. Cream:
    1. 1 (8 oz) package cream cheese, softened
    2. 1/2 cup butter, (1 stick) softened
    3. 2 cups powdered sugar
  5. Spoon creamed mixture on top of cake mix in globs, making sure not to touch the sides of the pan.
  6. Sprinkle with 1 cup of chocolate chips.
  7. Bake at 350 degrees for 34 minutes.  It will crack on top and appear not done.  Cool on a cooling rack in pan.  (We ended up baking closer to 45 minutes…the middle was pure soup at 34 minutes…but you want it to not be totally set.)

Erin’s review:
Very easy to make and FUN!

The family’s review: YUM!!!  Definitely lives up to its name!

Dad’s special review: The earth moved, under my feet…

Thanks to Julie for pointing us to Singing With Birds to find this wonderful recipe!  It’s a keeper!
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2 Comments leave one →
  1. Jill in GA permalink
    May 25, 2010 6:49 pm

    Michelle,
    That looks absolutely YUMMY!!!
    Is there a *healthy* version to this recipe? LOL

    Jill (the big sister)

    PS- Erin looks so grown up in her chef outfit.

    • Michele permalink*
      May 26, 2010 3:13 pm

      I don’t know, Jill. There’s almonds and eggs…that’s protein. Cream cheese…dairy. Let’s see…LOL Okay…I can’t figure out a way to make it healthy, but it sure was good! 🙂 (Erin’s growing up way too fast!)

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