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 Tbsp. ground Gevalia Coffee
1 Tbsp. chipotle chili powder
1 tsp. chili de arbol powder
2 tsp. paprika
1 tsp. ground cumin
1 tsp. coriander
1 Tbsp. brown sugar
1 tsp. dried oregano
1 tsp. salt
1 tsp. pepper
1 2-3 pound pork belly, boneless

Mix the coffee, chili powders, paprika, cumin, coriander, brown sugar, oregano, salt and pepper and rub it all over the pork.

Place the pork into a roasting pan and roast in a preheated 400 degree F oven for 30 minutes. Then reduce the heat to 350 degrees F and roast for another hour.

Remove from the oven and let rest for 10 minutes before slicing.

I’m sure another cut of Pork Roast would work as well, but I would definitely suggest trying this with Gevalia Coffee, because it is a very fine grind of coffee. They have other recipes on their website, too; just look for them.

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.

Crumble sausage into a large skillet; cook and stir until no longer pink. Drain. Transfer to a 5- or 6-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender. Yield: 8 servings (3 quarts).

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

Soften cream cheese and blend in the brown sugar and vanilla until creamy. You can use a fork to blend the ingredients, but using a mixer will help to prevent lumps in your dip.

Serve with apple slices. Other fruit slices, such as pears, also work well with this dip.

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.

In a bowl, combine egg yolk, ground beef, onion, salt and pepper. Shape mixture by teaspoonfuls into 24 balls. Remove crusts from bread; roll flat and cut into 1-1/2-in. rounds. Place meatballs on bread rounds; make a depression in each ball and fill with a cube of cheese, making sure bread is covered with meat mixture. Place on a baking sheet. Broil in preheated oven about 6 in. from heat for 3-5 minutes or until no pink remains. Garnish with ketchup, mustard, sliced green onions or sliced dill pickles if desired. Yield: 2 dozen.