EARTHQUAKE CAKE

The cake will crack in the middle. That's why it is called Earthquake cake!

COOKING DIRECTIONS

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.

BETTER THAN ANYTHING CAKE

INGREDIENTS

1 box German chocolate cake mix
1 14 oz. can sweetened condensed milk
1 16 oz. jar of carmel, butterscotch, or fudge ice cream topping
1 8 oz. Cool Whip
1 8 oz. bag of toffee chips

COOKING DIRECTIONS

Bake cake as directed on package for a 9 x 13 pan. Cool 15 minutes and poke top of warm cake every 1/2 inch with the handle of a wooden spoon. Drizzle condensed milk evenly over top and let stand until absorbed into cake. Then drizzle with ice cream topping.

Cover and refrigerate for two hours.

Spread with Cool Whip and sprinkle with toffee chips. Store in refrigerator until ready to serve.