Earthquake Cake

Melba Hodge

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 cup coconut
  • 1 cup pecans, chopped
  • 1 box German chocolate or Swiss cake mix
  • 1 stick oleo
  • 1 (8 oz) cream cheese
  • 1 lb powdered sugar
  • 1 tsp vanilla

Heat oven at 350 degrees. Spread coconut and pecans on bottom of well-greased pan (15x11x2 inches). Prepare cake mix as directed on package and pour over coconut and pecans. Mix oleo and cream cheese. Add sugar and vanilla. Drop by spoonsful onto cake. Do not stir into cake. Bake at 350 degrees for 40 to 45 minutes. Cake will be soft and moist. Eat while warm. G-o-o-d!


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