CONTEST CHILDREN'S CAKES: Chocolate Earthquake Cake

CHOCOLATE EARTHQUAKE CAKE
Adapted by BumbleBeeBoogie

Earthquake cake is a delicious, messy treat, just what children love.

The main caution for making an Earthquake Cake is not to try to squeeze it into a smaller pan than specified. You want an earthquake, not a volcano. This rich chocolate cake is ideal for shipping because nothing more can happen to it's looks, and it's so delicious its always welcome.

1 cup chopped walnuts
1 (3.5- ounce) can sweetened flaked coconut
1 box German chocolate cake mix (batter prepared according to package directions)
1/2 cup butter
8 ounces cream cheese, softened
1 (1-pound) box confectioners' (powdered) sugar

Preheat oven to 350 degrees F. Grease a 9" x 12" cake pan.

Cover the bottom of the pan with the walnuts and coconut. Pour the cake batter on top.

Melt the butter in a bowl in a microwave oven, add the cream cheese and confections' sugar; stir to blend. Spoon the mixture over the unbaked batter.

Place on the center rack in the oven. Bake 40 to 42 minutes.

(You cannot test for doneness with a cake tester as the cake will appear sticky even when it is done.) The icing sinks into the batter as it bakes, forming the white ribbon inside, hence its earthquake cake name.

Serves 16.

486 calories (40% fat); 26 g fat (9 g sat.); 2 mg fiber, 55 mg cholesterol; 445 mg sodium; 83 g carbohydrates; 58 mg calcium.