Best 4 Chocolate Earthquake Cake Ii Recipes
Indulge in the ultimate chocolate experience with our tantalizing Chocolate Earthquake Cake II. This decadent dessert is a symphony of rich chocolate flavors, featuring a moist and fluffy chocolate cake base, luscious chocolate ganache frosting, and a hidden layer of chocolate pudding that creates a delightful "earthquake" effect as you slice into it.
Quench your sweet tooth further with our collection of delectable chocolate recipes, including the classic Chocolate Chip Cookies, the gooey Chocolate Fudge Brownies, and the irresistible Chocolate Mousse. Each recipe is a testament to the versatility and sheer indulgence of chocolate. Whether you prefer a crispy cookie, a fudgy brownie, or a light and airy mousse, we have something to satisfy every chocolate craving.
GERMAN CHOCOLATE EARTHQUAKE CAKE
If you love chocolate and coconut, make this easy German Chocolate Earthquake Cake! With rich chocolate and cream cheese swirls, you'll never believe this starts with a box cake mix.
Provided by Julie Clark
Categories Dessert
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees and prepare a 9x13 pan with a non-stick spray.
- Start by layering the coconut, chocolate chips and pecans on the bottom of your prepared pan. Set aside.
- In a large bowl, mix together the cake mix, oil, eggs and water until combined. Pour the cake mix batter over the top of your layers in the pan and lightly spread around.
- In a small saucepan, melt the butter and cream cheese on the stovetop. Pour the butter and cream cheese mixture into a large bowl and add in the powdered sugar. Using a mixer, mix together the powdered sugar and butter until a creamy consistency has been reached.
- Spoon the cream cheese mixture over the top of the cake mix layer in your pan. Then, swirl a knife around the cake pan to create a swirling pattern between the cream cheese and cake mix. Don't mix too much, just enough to combine the two with a pretty pattern.
- Bake for 35-40 minutes.
- Cool completely before cutting if you want clean slices. If you don't mind a dump style cake and want to eat it warm you may do so. It's delicious served with ice cream!
Nutrition Facts : Calories 488 kcal, Carbohydrate 55 g, Protein 4 g, Fat 29 g, SaturatedFat 16 g, Cholesterol 70 mg, Sodium 304 mg, Fiber 2 g, Sugar 42 g, ServingSize 1 serving
CHOCOLATE EARTHQUAKE CAKE
Make and share this Chocolate Earthquake Cake recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Dessert
Time 55m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Grease a cake tin.
- Cover the bottom of the cake tin with the chopped pecans and flaked coconut.
- Prepare cake mix as per package instructions.
- Pour over the chopped pecans and flaked coconut.
- Melt butter.
- Add to it the cream cheese, extract and confectione's sugar.
- Stir well, and then pour over the cake bottom.
- Bake for 40-45 minutes or until done.
- Please bear in mind that one cannot test for doneness as the cake will appear sticky even when done.
Nutrition Facts : Calories 754.5, Fat 40.8, SaturatedFat 16.2, Cholesterol 105.2, Sodium 622.8, Carbohydrate 96.4, Fiber 3.7, Sugar 77, Protein 6.7
CHOCOLATE EARTHQUAKE CAKE
This cake is so good it will melt in your mouth!
Provided by The Southern Lady Cooks
Categories Cake
Time 55m
Number Of Ingredients 8
Steps:
- Spray a 9 x 13 baking dish. Sprinkle the nuts on the bottom of the dish. Layer the coconut on top of the nuts. In a separate bowl prepare the cake mix according to package directions except use the 1 cup of milk in place of the water called for in the directions on the box. Spread half the cake mixture over the coconut.
- In a microwave safe glass bowl melt the butter and cream cheese. This takes about 2 minutes in my microwave. Whisk the powdered sugar or mix with mixer into the cream cheese and melted butter. Spread the cream cheese mixture over the layer of cake mix in the baking dish. (You can drop it by spoon fulls if you want)
- Spread the other half of the cake mix on top of the cream cheese and sprinkle on the chocolate chips. Bake in a preheated 350 degree oven 40 to 45 minutes.
EARTHQUAKE CAKE II
This cake is very rich. It's one of our favorites.
Provided by DARLENEL
Categories Desserts Cakes Cake Mix Cake Recipes Coconut Cake
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom and sides of one 9 x 13 inch baking pan.
- Layer coconut and pecans in the bottom of pan.
- Prepare cake mix according to package instructions and pour over pecans and coconut.
- Combine cream cheese, butter or margarine, vanilla and confectioners sugar and beat until smooth. Pour over cake mix.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Toothpick will not come out clean.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 39.8 g, Cholesterol 20.4 mg, Fat 12.5 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 6.1 g, Sodium 222.3 mg, Sugar 31.3 g
Tips and Conclusion
Chocolate Earthquake Cake II is a rich and decadent dessert that is sure to impress. Here are some tips for making the perfect cake:- Use high-quality chocolate. The type of chocolate you use will greatly affect the flavor of the cake, so it's important to choose a good quality chocolate that you enjoy the taste of.
- Don't overmix the batter. Overmixing the batter can result in a tough, dense cake. Mix the batter just until the ingredients are combined.
- Bake the cake at the right temperature. The cake should be baked at a moderate temperature (350 degrees Fahrenheit) so that it has time to cook through without overcooking.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
- Use a springform pan to bake the cake. This will make it easy to remove the cake from the pan without breaking it.
- If you don't have a springform pan, you can use a regular cake pan. Just be sure to grease and flour the pan before adding the batter.
- Bake the cake for the full amount of time specified in the recipe. This will help to ensure that the cake is cooked through.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
- Store the cake in the refrigerator for up to 3 days.
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