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Earthquake Cake II

Reviewed: Jul. 29, 2011
It seems the uglier it looks, the better it tastes! As the recipe states, a toothpick will not come out clean as this cake is intended to be gooey. You cannot pour the cream cheese batter over the mix; you will have to drop heaping spoonfuls over the mix. These spoonfuls will sink through the cake as it cooks resulting in a moist cake and gooey coconut bottom. Sometimes they completely submerge into the cake and other times they sink about halfway. You normally do have to cook for more than 30 minutes but not always a whole 45 minutes. The cake is done when either all the cream cheese mix has submerged or it has partially submerged and the remaining mixture has browned. The cake will still wiggle while warm (making some think the cake is not done) but if you let it cool then the wiggle will stop. I have heard some refer to this as an upside-down german chocolate cake. I believe it does better if you don't get a boxed cake mix with pudding in the mix. If your coconut is a little dried out, you can add a couple of tablespoons of butter more to the mix and the cocomut will soften. I have made this cake for years and it isn't much to look at but certainly is still a crowd pleaser.
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Banana Pudding IV

Reviewed: Dec. 24, 2012
For the person who said that their recipe would never set up, I was wondering if you tried to use the "low fat" cream cheese? My mother-in-law and I have made this recipe exactly several times and it turned out delicious, she and I both have tried the "low fat" substitutions in it and other things and a runny mess is always the result. I never use the low fat cream cheese or condensed milk anymore. Also, if you like the real homemade flavor of this, do not substitute a box of banana flavored pudding. Unless you like for your homemade recipes to taste like store bought plastic. I don't understand why you would put real bananas in this and then use artificial banana flavoring too. It gives this a heavy, waxy, and weird flavor if you do.
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