EARTHQUAKE CAKE RECIPES

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EARTHQUAKE CAKE RECIPE - FOOD.COM



Earthquake Cake Recipe - Food.com image

I got this from a SW cookbook some time ago. It gets its name because the cake is cracked with crevices on top when done. If you love German chocolate cake, but hate the time consuming process,,,this cake is wonderful!! It reminds me of my grandma's 3 layer German chocolate cake. It's too rich for just the two of us, so hubby looks forward to family gatherings and holidays or his birthday, smile. I love this because I love cream cheese and German chocolate and the fact that it is super easy!

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 1 cake, 12 serving(s)

Number Of Ingredients 10

1 (18 ounce) German chocolate cake mix
1 1/4 cups water (or as called for by the cake mix directions)
3 eggs (or as called for by the cake mix directions)
1/2 cup oil (or as called for by the cake mix directions)
1 cup coconut
1 cup pecan pieces
1/2 cup margarine, softened
8 ounces cream cheese, softened
1 lb powdered sugar
1 teaspoon vanilla

Steps:

  • spray 9x13" pan with oil and set oven to 350°F.
  • spread the coconut and pecan pieces evenly on the bottom of pan.
  • prepare the cake mix according to directions on box, and pour over coconut and pecan pieces
  • mix well together: margarine, cream cheese, vanilla and powered sugar.
  • spoon over cake in dollops, no need to spread evenly.
  • bake for approx 40-50 minutes.
  • check with toothpick for doneness.
  • cake will be cracked on top, but should be a moist cake.

Nutrition Facts : Calories 625.3, FatContent 35.7, SaturatedFatContent 12, CholesterolContent 67.3, SodiumContent 473.4, CarbohydrateContent 75.7, FiberContent 3.5, SugarContent 59.7, ProteinContent 5.8

DIRTY CHAI EARTHQUAKE COOKIES RECIPE - NYT ... - NYT COOKING



Dirty Chai Earthquake Cookies Recipe - NYT ... - NYT Cooking image

In case you’re wondering about the name of this cakey, chewy-edged cookie, which nearly explodes through its sugary crust, it’s a nod to a coffee bar creation in which a shot of espresso tops off a cup of masala chai, the Indian spiced tea. It’s right at home on a traditional holiday cookie plate, thanks to its festive cinnamon, cardamom, ginger and cloves. Feel free to add a little freshly grated nutmeg, if you’re so inclined. A strong coffee flavor adds nuance; black pepper lends a spicy kick; and malted milk powder, browned butter and brown sugar all contribute toasty warm notes to this craveable treat.

Provided by Susan Spungen

Total Time 45 minutes

Yield 2 dozen cookies

Number Of Ingredients 16

1 tablespoon finely ground espresso (not instant espresso) or finely ground coffee
1/2 cup/115 grams cold unsalted butter (1 stick)
2 cups/255 grams all-purpose flour
2 tablespoons malted milk powder, such as Carnation brand
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/8 teaspoon ground cloves
1/2 teaspoon kosher salt
1/2 teaspoon finely ground black pepper
2 large eggs
3/4 cup/165 grams light brown sugar
2 teaspoons vanilla extract or paste
1/4 cup/50 grams granulated sugar, for rolling
1/2 cup/50 grams confectioners’ sugar, sifted, for rolling

Steps:

  • Put espresso or coffee in a small metal bowl. Put butter in a small saucepan, and cook over medium-high heat, swirling and stirring occasionally with a rubber spatula, until nutty brown, 5 to 6 minutes. Add the butter to the bowl with the espresso and stir to combine. Set aside to cool, stirring occasionally, while you prepare the rest of the cookie.
  • Combine the flour, malted milk powder, baking powder, ginger, cinnamon, cardamom, cloves, salt and pepper in a medium bowl. Whisk to combine thoroughly and set aside.
  • Combine eggs and light brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined and slightly paler, about 3 minutes, scraping bowl as needed.
  • Add the vanilla and the butter mixture, then mix on low speed until combined. Add the flour mixture, then mix again on low until combined. Transfer dough to a resealable glass or plastic container, and chill thoroughly, at least 2 hours and up to 3 days.
  • Heat oven to 350 degrees. Put granulated sugar and confectioners’ sugar into two separate bowls. Use a small cookie scoop to portion dough into heaping tablespoons (about 25 grams each). Roll into smooth balls and drop a few at a time into the bowl of granulated sugar, rolling to coat. Transfer to the bowl with the confectioners’ sugar. Roll gently, coating well, then transfer to a parchment- or silicone mat-lined baking sheet, leaving at least 2 inches between cookies. Place in freezer until firm, about 10 minutes.
  • Bake until cookies are golden underneath but still quite tender (they will firm up as they cool), 12 to 14 minutes. Let cool a few minutes on the baking sheets and transfer to wire racks to cool completely. Cookies will keep in an airtight container at room temperature for 1 week.

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