RED VELVET EARTHQUAKE CAKE #EASYRECIPE #DESSERT
What's not to adore about red velvet and chocolate chips, red velvet and cheesecake, red velvet and coconut, red velvet and walnuts? Everything works so well together in this formula. This astonishing cake is a take-off on my Earthquake Cake. In the event that that cake can be considered getting into the play-offs, Red Velvet Earthquake Cake resembles winning the Super Bowl! It's that phenomenal.
Red Velvet Earthquake Cake experiences a seismic move while preparing so that everything turns out to be fairly upside down. It creates breaks on the highest point of the cake which take after a "tremor," and that is the way the cake got its name. Serve Red Velvet Earthquake Cake with chocolate sauce, frozen yogurt, or whipped beating whenever wanted, yet I guarantee you, this treat is rich and debauched enough similarly all things considered!
INGREDIENTS:
- 1 Duncan Hines Red Velvet cake mix
- 1 cup coconut
- 1 1/2 cups chopped pecans
- 12 oz. pkg. chocolate chips
- 8 oz. cream cheese
- 1 stick unsalted butter 1/2 cup
- 4 cups powdered sugar
INSTRUCTIONS:
- Preheat oven to 350°.
- Grease and flour a 9x13” baking dish.
- Spread pecans, coconut and then chocolate chips in the bottom of the prepared dish.
- Mix cake mix according to package directions.
- Spread over top of chocolate chips.
- Melt butter and cream cheese over low to medium heat in small saucepan.
- Remove from heat.
- Add powdered sugar and whisk to combine.
- Spread powdered sugar mixture over top of cake batter in baking dish.
- Smooth the top.
- Bake for 30 minutes and tent with foil.
- Bake an additional 30 -45 minutes or until cake tests done.
- Cool completely before cutting into squares.
- Store covered tightly.
- After 2 days, store in refrigerator.
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