Earthquake Cake

Earthquake Cake

recipe from Beth Burke, originally from Lori Birchall

 

Preheat oven to 350.

Grease a 9x13 inch pan.

 

Sprinkle in the bottom:

2/3 cup sweetened coconut

2/3 cup chocolate chips

1/2 cup chopped pecans (optional)

 

Mix 1 box German Chocolate Cake Mix with:

1/3 cup oil

3 eggs

1 1/3 cup water

 

Pour cake batter on top of the coconut/chocolate chip layer in the pan.

In a saucepan, melt:

1/2 cup butter

8 oz cream cheese

 

Beat in 1 lb powdered sugar (3 3/4 cups) until smooth. Then spread on unbaked cake or drop by spoonfuls and swirl into batter with a knife. 

Bake at 350 for 40-45 minutes. 

**It is done when it doesn't wobble in the pan if you shake it. The toothpick test doesn't work because it's a gooey yummy mess of a cake:) I think it's best served warm!

Banana Bars with Browned Butter Icing

Recipe from lifessimplemeasures.blogspot.com

Ingredients:

Banana Bread Bars:

1-1/2 c. sugar

1 c. sour cream

1/2 c. butter, softened

2 eggs

1-3/4 (3 or 4) ripe bananas, mashed

2 tsp. vanilla extract

2 c. all purpose flour

1 tsp. baking soda

3/4 tsp. salt

1/2 c. chopped walnuts (optional)

Brown Butter Frosting:

1/2 c. butter

4 c. powdered sugar

1-1/2 tsp. vanilla extract

3 tbsp. milk

Directions:

1.  Heat oven to 375F.  Grease and flour 15x10-inch jelly roll pan.  For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy.  Blend inbananas and vanilla extract.  Add flour, baking soda, salt, and blend for 1 minute.  Stir in walnuts.

2.  Spread batter evenly into pan.  Bake 20 to 25 minutes or until golden brown.

3.  Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling.  Let the butter turn a delicate brown and remove from heat immediately.

4. Whisk in milk, vanilla and powdered sugar. Stir until smooth, pour icing over warm banana bars.