Zutaten für Earthquake Cake
- 1 cup chopped nuts (walnuts, pecans, or your choice)
- 1 cup sweetened shredded coconut
- German Chocolate Cake Mix
- Water
- Eggs
- Oil
- 1/2 cup (1 stick) softened margarine
- 4 ounces (1/2 package) softened cream cheese
- 2 cups powdered sugar
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Zubereitung von Earthquake Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Evenly spread 1 cup chopped nuts and 1 cup sweetened shredded coconut over the bottom of the prepared pan.
- Prepare your favorite boxed cake mix according to package directions. (Most use 2 cups of water or other liquid as per packaging instructions)
- Pour the prepared cake batter over the nut and coconut layer.
- In a separate bowl, beat together 1/2 cup (1 stick) softened margarine and 4 ounces (1/2 package) softened cream cheese until smooth and creamy.
- Gradually add 2 cups powdered sugar, beating until well combined and fluffy.
- Gently spoon the cream cheese frosting evenly over the cake batter.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan.
- Carefully invert the cake onto a serving plate. The nut and coconut layer will now be on top.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
226g
Fat
66g
Carbs
24g
