Earthquake Cake... Lemon

Straws Kitchen

By
@CinCooks

I copied this recipe out of a Taste of Home Magazine, (some years back, I think around 2006 or so).

I am posting it per a request by my Friend Pat.

p.s. Over the years I added a few of my own touches to the recipe.


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Comments:

Method:

Bake

Ingredients

1 1/4 c
flaked coconut
1 1/4 c
*chopped pecans, plus extra for garnish
1 pkg
lemon cake mix
1 1/4 c
water
1/4 c
veg. oil
2
eggs
1 pkg
(8 oz) cream cheese, softened
1/2 c
butter, melted
1 c
powdered sugar
whipped cream (optional)

PREHEAT OVEN TO 350° (OR AT 325°); 2 - OPTIONS FOR BAKING

*OPTIONAL: HOLD BACK A FEW OF THE CHOPPED NUTS TO SPRINKLE OVER THE TOP JUST BEFORE POPPING CAKE INTO THE OVEN

Directions Step-By-Step

1
Mix together coconut & pecans and spread in the bottom of a 'buttered' 9x13" pan.
2
Combine cake mix, water, oil and eggs in a large bowl. Beat for 2 min. on med. speed.
3
Pour the cake mix batter over the nuts & coconut.
4
Combine the softened cream cheese, butter & powdered sugar and cream together
until smooth.
5
Drop the cream cheese mixture in dollops into the batter already in pan and sprinkle chopped nut over the top.
6
Bake at 350° for 45 to 55 minutes OR at 325° for 1 hour and 10 minutes.
7
When plated add a dollop of whipped cream and sprinkle with chopped nuts.
8
Note from Cin:
To make cake healthier...use a sugar-free cake mix and fat-free cream cheese.

Making your own homemade powdered sugar from Splenda:
Cin's "Homemade Powdered Sugar for Diabetics" and a Frosting made with it

You could also use Cool Whip Lite instead of heavy whipped cream.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tag: Quick & Easy