EARTHQUAKE CAKE
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Preheat oven to 350°F.
Spread 1 cup chopped pecans on the bottom of a buttered 13x9 cake pan.
On top of nuts put 1 cup coconut, then pour the following batter over
the nuts and coconut mixture without stirring.
Mix 1 box German chocolate cake mix (Betty Crocker) according to package
directions.
Pour the batter gently over the coconut and set aside.
In a saucepan, melt one stick of butter (1/4 lb) and one (8 ounce)
package of Phildadelphia cream cheese. Stir in one box of confectioners
sugar (1 lb).
Pay very close attention to the mixture in the pan as it will scorch
easily. For this reason, it's best to use a heavy bottom pan.
Pour the cream cheese, sugar and butter mixture over the top of the cake
batter without stirring.
Bake in a preheated 350°F for 45 minutes.
The cake will crack in the middle. That's why it is called Earthquake cake!
--
*Ginny Butterfield
Cranberry Twp, PA
*
[Non-text portions of this message have been removed]
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