Swiss chocolate cake mix
| | ||||
| 1 | | Cup | | flaked cocoanut | |
| 1 | Cup | chopped pecans | |||
| 1 | package | German
chocolate or Swiss chocolate cake mix | |||
| 1/2 | Cup | butter or margarine | |||
| 1 | 8-ounce package | cream cheese, softened | |||
| 1 | pound | powdered sugar | |||
| 1 | teaspoon | vanilla | |||
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| Preheat oven to 350 degrees. Spread cocoanut on the bottom of a well greased 15x11x2 inch baking pan. Spread pecans over cocoanut. Prepare cake mix as directed on package and pour on top of cocoanut and nuts. Mix softened butter, cream cheese, powdered sugar, and vanilla. Drop spoonfuls of cheese mixture onto top of cake batter. Do NOT stir. Bake for 45-60 minutes or until cake tester inserted comes out clean. For 13x9 inch pans, cook at 325 degrees for 1 hour and 10 minutes (check often). It should look like an earthquake has occurred on your cake, hence the name!! Note: Do not drop cheese mixtures too close to edge of pan as it will boil over. Here is a picture of it after I have dropped the cheese mixture onto the top: |
