Tag Archives: cream cheese

Earthquake Cake

I made this cake for my children at our Mother’s Day dinner (what’s wrong with that picture, huh???).  The cake was a big hit, in spite of the fact that it became a volcano instead of an earthquake.  You have to read below to find out why…

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!

Cream Cheese Frosting

8 oz. Cream Cheese
8 Tbsp. Butter (unsalted butter is best, but margarine works okay)
1 tsp. vanilla
1 cup Powdered Sugar

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.

Chocolate Chip Cream Cheese Bars

1 package (18-1/4 ounces) Devil’s Food cake mix
1/3 cup canola oil
1 egg

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.

White Chocolate Chip Dessert

3 cups crushed vanilla wafers (about 90 wafers)*
1/2 cup butter, melted
3 tablespoons brown sugar
1 package (10 to 12 ounces) white chocolate chips**
2 packages (8 ounces each) cream cheese, softened
2 cups (16 ounces) sour cream
1 carton (8 ounces) frozen whipped topping, thawed
Chocolate ice cream topping, optional

In a large bowl, combine the wafer crumbs, butter and brown sugar. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 350° for 5-8 minutes or until lightly browned. Cool.

In a microwave, melt white chips; stir until smooth. Cool.

In a large bowl, beat cream cheese and sour cream until smooth. Add melted chips; beat well. Fold in whipped topping.

Pour filling over crust. Cover and refrigerate for 2 hours or until set. Drizzle with chocolate topping if desired. Yield: 15 servings.

*Graham cracker crumbs can be substituted
**White baking chocolate, chopped, can be substituted

Eggnog Pie

4 oz. cream cheese, softened
1 Tbsp. butter, softened
1/2 cup powdered sugar
1/4 cup eggnog
1 Tbsp. sour cream
1 tsp. pumpkin pie spice
1 1/2 cups whipped topping
1 graham cracker crust
1/8 tsp. nutmeg

Beat cream cheese, butter and powdered sugar in a small bowl until smooth. Beat in the eggnog, sour cream and pumpkin pie spice. Fold in the whipped topping.

Spread into graham cracker crust and sprinkle top with nutmeg.

Cover and freeze at least 4 hours. Keep frozen until about 15 minutes before serving.

Don’t have pumpkin pie spice? Make your own using this recipe: Pumpkin Pie Spice.

Libby’s Refrigerator Mashed Potatoes

5 lbs. potatoes, peeled
1 8 oz. package cream cheese
1 small carton sour cream
1 teaspoon. salt (put in water while cooking potatoes)
1 Tablespoon salt (add while mashing)
1/4 Tablespoon pepper
1/2 stick margarine or butter

Cook potatoes in salted water until done.
Drain and mash until smooth.
Add ingredients to mashed potatoes and beat until light and fluffy.
Put in casserole and cover. Put in refrigerator.

Use any time within two weeks or freeze to keep longer.

When ready to use, place in oven at 250 degrees and heat until heated completely. When heating frozen potatoes, let thaw partially before placing in oven. It takes quite a while to get them heated thru.

Very good, and the mess is cleaned up weeks before the party!

Easy Layered Pumpkin Cheese Pie

1 pkg. (8 oz.) cream cheese, softened
1 cup plus 1 Tbsp. milk, divided
1 Tbsp. sugar
1 (8 oz.) container Cool Whip whipped topping, thawed
1 prepared graham cracker pie crust
1 can (15 oz.) pumpkin
2 pkg. (3.4 oz. each) vanilla instant pudding
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

In a large bowl, beat cream cheese, 1 Tbsp. milk and sugar with whisk until blended. Stir in half of the Cool Whip. Spread into prepared pie crust.

Whisk together the remaining milk, pumpkin, dry pudding mixes and spices until thoroughly combined. Mixture will be thick. Spread over cream cheese layer.

Refrigerate at least 4 hours or until firm. Serve with remaining Cool Whip.

Spiced Cranberry Spread

1 pkg (8 oz) cream cheese
1/2 cup canned whole berry cranberry sauce
1/4 cup orange marmalade
1/8 tsp. ground red pepper
1/4 cup slivered almonds, toasted

Spread cream cheese onto a small serving plate (less than 9 inches in diameter).

Mix together the cranberry sauce, orange marmalade, and red pepper. Spoon mixture over the cream cheese; top with almonds.

Serve with crackers (Ritz).

Raspberry Cheesecake Pie

CRUST:
1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/3 cup chopped pecans
1/4 cup butter, melted

FILLING:
1 package (8 ounces) cream cheese, softened
2/3 cup confectioners’ sugar
2 tablespoons orange juice
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped

TOPPING:
1 cup sugar
3 tablespoons cornstarch
3 tablespoons water
2-1/2 cups fresh or frozen raspberries, divided

Combine the wafer crumbs, pecans and butter. Press onto the bottom
and up the sides of a greased 9-in. pie plate.

In a large bowl, beat the cream cheese, confectioners’ sugar, orange juice
and vanilla until light and fluffy. Fold in whipped cream. Spread
into crust. Chill until serving.

In a small saucepan, combine sugar and cornstarch; stir in water and
1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes
or until thickened. Transfer to a bowl; refrigerate until chilled.

Spread topping over filling. Garnish with remaining berries.
Yield: 8 servings.