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Earthquake cake
Published: 11/5/2011 2:28 PM
Last Modified: 11/5/2011 2:28 PM


Earthquake cake

Baking a cake was not the first thing that came to my mind after feeling my house shake just after 2 a.m. this morning.

But making the following recipe for Earthquake Cake would have at least given me something to do while I stayed up trying to figure out what had just happened.

A magnitude 4.8 earthquake centered in central Oklahoma rattled structures across the state early Saturday. The quake was followed by more than 50 smaller aftershocks.

The earthquakes were centered about 75 miles southwest of Tulsa.
We heard what sounded like a thud at the window and there was quick rumble through the house.

Even though I lived in northern California for a year, I do not recall ever feeling a quake or the aftershocks before.

So, at that time of night, all kinds of things go through your head.

After we made sure all the doors and windows were secure, my first thought was that a big tree limb fell on the house.

Once again, the memories of Tulsa’s infamous ice storm linger.

You might remember that I was a police reporter for about 16 years. So next thought up, of course - meth lab explosion.

I checked the police department’s Web site for live calls, and did not hear the tell-tale blare of sirens that would follow such an event. I surmised it was not likely a meth lab.

By that point, I found confirmation from the U.S. Geological Survey site that we had a quake in the state. Mystery solved.

And the good news is that reports indicate there was no major damage caused by the quake.

But here’s cake to make with earthquakes on our minds. It was shared with the Tulsa World by one of our readers.

Earthquake Cake

1 box German chocolate cake mix (and ingredients listed on package)
1 cup angel flake coconut
1 cup chopped pecans
1 stick butter
1 pound powdered sugar
8 ounces cream cheese

1. Grease the bottom of a 9-by-13-inch pan. Sprinkle the coconut in the bottom of the pan. Then sprinkle the pecans.

2. Mix cake mix per package directions. Smooth on top of layers of coconut and pecans.

3. Mix together butter, powdered sugar and cream cheese. Drop by spoonfuls on top of cake mix. Bake at 350 degrees for 45 minutes.

4. Serve warm with whipped cream or Cool Whip.




Reader Comments 5 Total
Razor1911 (last year)
You had me at German chocolate cake mix! That looks really good...
Yum! Nicole that's hilarious!
Barney Doyle (last year)
Had me at 1 box, lost me at coconut. Well, I'll try it without the coconut.

I thought some huge truck was pushing my house into the back yard.
Elusive (last year)
I made one of these and didn't turn out so well.
Supermommy (last year)
So fun!
5 comments displayed


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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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