Earthquake Cake I
Earthquake Cake I is a gluten free recipe with 15 servings. One serving contains 489 calories, 3g of protein, and 25g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of cocoa powder, cream cheese, confectioners' sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Prepare cake mix as directed on package.
Lightly grease the bottom and sides of one 9 x 13 inch baking pan.
Sprinkle coconut and nuts over bottom of pan.
Pour cake batter over top.
Combine 1/2 cup melted butter or margarine, cream cheese and 2 cups confectioners' sugar. Beat until smooth.
Pour (spoon) over cake batter.
Bake at 350 degrees F (175 degrees C) for 45 minutes or until a toothpick comes out clean.
Let cake cool before frosting.
Combine cocoa, cola and 1/2 cup margarine in a saucepan. Cook over medium heat until mixture boils, stirring constantly.
Pour mixture over remaining confectioners' sugar. Beat until smooth.
Spread icing over cake. (If you like a thicker icing add more confectioners' sugar.