Once you’ve gathered all the bottled waters and non-perishables you can get your hands on, all your plans got cancelled, and the coast looks clear for now, you might as well make a Hurricane Cake! All your worries will temporarily wither away as you dig your fork into this richly divine chocolate cake. Your heart will be doing cartwheels as it realizes there’s even a creamy, sugary filling that sinks to the middle as it bakes to create a treat you really needed. Don’t let the stress get to you! Hunker down with some Hurricane Cake!
Ingredients
- 1 cup margarine, divided
- 1 cup flaked coconut
- 1 cup pecans, chopped
- 1 (15.25-ounce) package German chocolate cake mix, plus the ingredients called for on the package
- 1 (8-ounce) package cream cheese
- 3 3/4 cups confectioners’ sugar
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Melt and spread 1/2 cup of the margarine in the bottom of a 9×13-inch pan.
Step 3 –Evenly sprinkle the coconut and the pecans into the bottom of the prepared pan and set it aside.
Step 4 –Prepare the cake batter according to the package directions.
Step 5 –Evenly pour 1/2 of the cake batter over the coconut-pecan layer.
Step 6 –In a saucepan over low heat, melt the cream cheese and the remaining margarine.
Step 7 –Stir the confectioners’ sugar into the cream cheese-margarine mixture until it is smooth.
Step 8 –Spread the cream cheese mixture over the cake batter layer. Pour the remaining cake batter over the cream cheese mixture layer.
Step 9 –Bake the cake until a toothpick inserted into the center comes out clean, about 35-40 minutes.
Step 10 –Let the cake cool.
Step 11 –Slice and serve.
