For Sandee in West Tn.; requested recipe for Earthquake Cake; 8-13-08 newsletter 

Carolyn's Earthquake Cake
Preheat oven 350

Topping:
1 stick cold butter
1 pkg. (8oz) cream cheese, at room temperature
4 cups sifted confectioner?s sugar

Using a microwave safe bowl, cut cold butter into 8 pieces and microwave on high for 45 seconds or until melted.  Cut cream cheese into 6 slices, add to butter, microwave for 15 seconds; add confectioner?s sugar and mix with electric mixer for about 1 minute.  Set aside.

Cake:
1 pkg. German Chocolate cake mix
1 cup unsweetened grated coconut
1 cup chopped pecans or walnuts
1-1/3 cup water
1/2 cup oil
3 large eggs

Spray 9x13 pan with cooking spray. Scatter coconut and nuts on bottom of pan. Mix cake mix, water, oil and eggs in bowl, blend on low for 1 minute.  Beat on medium for 2-3 minutes.  Pour batter over coconut and nuts, smooth with spatula. With spoon place 12 large globs of the prepared topping on batter (do not stir).  Bake until center jiggles a little when you shake pan, 40-45 minutes.  Do not over bake, cake will set up when cooled.  Cool for at least 30 minutes.  Cut into squares and flip them onto a plate so nuts/coconut are on top (or leave in pan)  Store cake covered in refrigerator for up to 1 week or freeze wrapped in foil for up to 6 months.  Thaw in refrigerator. 

Carolyn-Tulsa