EARTHQUAKE CAKE... LEMON
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.
Provided by Straws Kitchen(*o *)
Categories Cakes
Number Of Ingredients 12
Steps:
- 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: https://www.justapinch.com/recipes/dessert/other-dessert/cins-homemade-powdered-sugar-for-diabetics-and.html You could also use Cool Whip Lite instead of heavy whipped cream.
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