Earthquake Cake

1 box Devil’s Food Cake Mix (I used Pillsbury)
3 Eggs
1 1/4 cups Water
1/2 cup Vegetable Oil
1 cup Coconut
1 cup Pecans, chopped
1/2 cup (1 stick) Butter or Margarine, softened
8 oz. Cream Cheese, softened
4 cups Powdered Sugar
1 tsp. Vanilla
1/2 to 1 cup Chocolate Chips

Pre-heat oven to 350 degrees F. Spray a 9×13 inch cake pan with non-stick cooking spray.

Sprinkle coconut, then pecans, evenly over the bottom of the cake pan and set aside.

Mix together the cake mix, eggs, water and oil in a mixing bowl. Beat for about 2 minutes with electric mixer. Pour over coconut and pecans in pan.

In small mixing bowl, beat together the butter, cream cheese, powdered sugar and vanilla until smooth. Spoon the cream cheese mixture over the cake batter. Don’t try to spread it out; just put it on in dollops.

Bake cake for about 45 to 50 minutes. Test for doneness by inserting a knife or toothpick into the chocolate cake. The toothpick should come out clean.

When done, remove cake from oven and immediately sprinkle on the chocolate chips. Allow cake to cool in the pan.

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Okay, now for my story….

This was a new recipe I had found on the internet, so didn’t know exactly what to expect. I changed the ingredients very slightly . . . the original recipe called for a German Cake Mix, but I used Devil’s Food Cake Mix (because that’s my favorite). I also added the chocolate chips.

I also attempted to spread out the cream cheese mixture on top of the cake, and that was probably my downfall. A few minutes in the oven, and the cake started to raise up. All of a sudden, my daughter exclaimed that the cake was boiling over! I immediately got a sheet of aluminum foil and placed it on the rack beneath the cake to catch the overflow. I looked at my daughter and explained that we had a volcano cake instead of an earthquake!

It was mostly the white part that spilled over, and actually, that part that cooked on the side of the pan was Awesome! Just after removing the cake from the oven when it was done, I scraped off the part that flowed over the edge, and tasted it . . . it was just like chewey, ooey, gooey, warm caramel! Oh yum!

I sprinkled the chocolate chips on the top of the cake and allowed the cake to cool in the pan. It cut very nicely, and there was that coconut/pecan layer on the bottom part. The chocolate part of the cake was so moist, yet held up very well.

When I saw the cake spill over, my first thought was that I would never make this again. But after watching my family devour it, I’ve decided this just might be a tradition recipe. My husband said it was the best cake he had ever eaten.

I really think the secret to keeping it from spilling over is that you have to drop the cream cheese mixture in dollops randomly on top, and not attempt to spread it out. Let me know how it works for you.

Now, I’d better get started on cleaning the oven. Thank goodness for self-cleaning ovens!

1 box Angel Food Cake Mix
1 box Cake Mix (any flavor)
In a gallon zip-lock bag, combine the two cake mixes together and mix well.

Directions for One Serving Cake:
For each individual cake serving, take out 3 tablespoons of the cake mix combination and mix it with 2 tablespoons of water in a small microwave-safe container (I use a coffee cup). Microwave on high fo 1 minute and you have your own instant individual little cake.

You can top each cake with a dollop of fat free whipped topping and/or some fresh fruit. Try various flavors of cake mix – like carrot, red velvet, pineapple, lemon, orange, etc. Just remember that one of the mixes has to the angel food mix. The flavor possibilities are endless!

The best thing is you open both cake mixes into a gallon storage bag, one that zip-locks or self seals, or a container that seals tightly, shake the two cake mixes to blend and then make the recipe. Storage of the mix is simple – put on a shelf. No need to refrigerate, since the mix is dry. Always remember, that one of the cake mixes MUST be Angel Food. The other can be any flavor. The Angel Food is the cake mix that has the egg whites in it.

1 Chocolate Pudding Mix (Small Box)
1 1/2 cups Milk
1 Chocolate Cake Mix (I used Devil’s Food Cake Mix)
1 1/2 cups Chocolate Chips (I used Semi-Sweet Chocolate Chips)

Preheat oven to 350 degrees F. Spray a 9×13 cake pan with no-stick spray.

Combine chocolate pudding mix and milk in a mixing bowl. Using a mixer, beat until smooth. Add dry cake mix, and beat until well-combined. This mixture will be very thick.

Pour into prepared cake pan, and spread evenly. Scatter the chocolate chips over the top. Bake in 350 degree oven for 30-35 minutes.  Cool (if you can wait that long) and cut into squares.

More pictures:

Stir everything together in a large mixing bowl until completely combined (It’s best to stir by hand and not use a mixer). Churn the mixture in an ice cream maker* for a few minutes until it is a smooth, cool consistency.

If you do not have an ice cream maker, you can place the bowl in the freezer and stir mixture every half hour until it reaches desired consistency.

*Churn according to your ice cream maker’s instructions.

1. Line 8×4-inch loaf pan with waxed paper, extending paper over sides of pan.
2. On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.
3. Divide remaining dough in half. On work surface, knead chocolate into one half remaining dough until color is uniform. Press over orange dough in pan, pressing gently to edge of pan. Gently press remaining plain dough into pan on top of chocolate dough. Refrigerate 1 1/2 to 2 hours or until firm.
4. Heat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.
5. Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.
Makes About 9 1/2 dozen cookies

Using mixer, cream together the cream cheese and butter.* Add vanilla and powdered sugar and continue beating with mixer until smooth and creamy.

*If your cream cheese and/or butter is cold, you can put it in the microwave for a few seconds (start with 15 seconds) until it is warmed up enough to blend well.

Line a 9-in. pie plate with bottom crust; trim pastry even with edge.

In a large saucepan, combine the sugar, cornstarch, cinnamon desired, salt and water; stir until smooth. Add the blueberries and bring to a boil; cook and stir for 2 minutes or until thickened. Set aside to cool slightly.

Gently fold the strawberries, raspberries, blackberries and lemon juice into the blueberry mixture. Pour into pastry; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.

Bake pie at 400° for 10 minutes. Reduce heat to 350°; bake for 45-50 minutes or until the crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.

Cut rolls into 1/2 inch cubes. Place cubes in a sprayed 8-inch square baking pan.

In a bowl, combine eggs, milk, sugar, almond extract and 1 cup peach pie filling. Mix well. Pour over roll cubes. Press down with a spoon to make sure all of the roll cubes are covered with egg mixture; let soak for 30 minutes. Bake at 350°F 30-40 minutes.

Heat remaining pie filling and serve over warm pudding.

FILLING:
1 package (8 ounces) cream cheese
1/3 cup sugar
1 egg
1 cup miniature semisweet chocolate chips

In a large bowl, combine the cake mix, oil and egg. Set aside 1 cup for topping. Press remaining crumb mixture into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 10-12 minutes or until set.

For filling, in a large bowl, beat cream cheese and sugar until smooth. Add egg; beat well. Spread over crust. Sprinkle with chocolate chips and reserved crumb mixture.
Bake for 18-20 minutes or until set. Cool on a wire rack. Cut into bars. Store in the refrigerator. Yield: 2 dozen.

FILLING:
1/2 cup sugar
1 tablespoon plus 2 teaspoons cornstarch
2/3 cup orange juice
2 tablespoons water
3 egg yolks, beaten
2 tablespoons lemon juice
1 teaspoon grated orange peel
1/8 teaspoon salt

SYRUP:
1/2 cup sugar
1/3 cup water
1/4 cup orange juice
1 teaspoon orange extract

FROSTING:
1 cup butter, softened
4 cups confectioners’ sugar
3 tablespoons heavy whipping cream
1 teaspoon grated orange peel
1 teaspoon orange extract
1/4 teaspoon salt

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and peel. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.

Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For filling, in a small saucepan, combine sugar and cornstarch. Stir in orange juice and water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat.

Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat; gently stir in the lemon juice, orange peel and salt. Cool to room temperature without stirring. Refrigerate for 1 hour.

For syrup, in a small saucepan, bring the sugar, water and orange juice to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until reduced to about 1/2 cup. Remove from the heat; stir in extract. Cool.

For frosting, in a large bowl, beat butter until light and fluffy. Add the remaining ingredients; beat until smooth.

Cut each cake horizontally into two layers. Place bottom layer on a serving plate; brush with 2 tablespoons syrup and spread with 1/3 cup filling. Repeat layers twice. Top with remaining cake layer; brush with remaining syrup. Frost top and sides of cake. Yield: 16 servings.