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EARTHQUAKE CAKE


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Ingredients You'll Need

1 cup coconut
1 cup pecans,- broken
1 package German chocolate cake mix
8 ounces cream cheese
1/2 cup butter, softened
2 cups powdered sugar

Fudge Frosting:
1 cup sugar
5 tablespoons butter
1/3 cup milk
6 ounces real chocolate chips


Directions

Combine coconut and pecans. Sprinkle in bottom of lightly greased 9- x 13-inch pan. Prepare a German chocolate cake mix according to directions. Pour over nuts and coconut. Beat cream cheese, butter and powdered sugar until smooth. Spoon big blobs of mixture over cake batter. Bake at 350 degrees 40-50 minutes or until cake is done when tested with a toothpick. Cake may be served warm, topped with cool whip or ice cream OR Chocolate frosting.


For frosting, combine sugar, butter and milk in a saucepan. Boil, stirring constantly for one minute (If it's a humid day, may have to boil for 30 seconds to 1 minute longer). Remove from heat and stir in 6 ounces of real chocolate chips until smooth. Spread over cooled cake.


When you remove baked cake from the oven, it will have wells in it. Don't think that the cake is not done, as that is why it is called Earthquake Cake.


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