Brenham Earthquake Cake
A rich, indulgent cake combining coconut, pecans, and creamy cheese topping with a moist chocolate base, perfect for celebrations and dessert lovers seeking a decadent treat.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Grease the bottom of a 13 x 9 x 2-inch pan or use foil pans without greasing.
- Spread flaked coconut evenly on the bottom of the prepared pan.
- Sprinkle chopped pecans over the coconut.
- Prepare the Swiss chocolate cake mix according to the package instructions.
- Pour the prepared cake batter over the coconut and pecans in the pan.
- In a separate bowl, mix softened margarine, cream cheese, powdered sugar, and vanilla until smooth.
- Drop spoonfuls of the cream cheese mixture onto the cake batter without stirring.
- Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using dark chocolate cake mix instead of Swiss chocolate. If you don't have margarine, unsalted butter works well as a substitute. To make the cream cheese mixture easier to drop onto the batter, ensure the cream cheese is at room temperature. You can also add a sprinkle of cinnamon for extra warmth or use nuts like walnuts instead of pecans.
Serving Suggestions
This cake is delicious on its own but can be enhanced with a scoop of Sugar-Free Ice Cream for a delightful dessert. Serve it alongside a cup of coffee or tea for a cozy treat. It pairs beautifully with Mina Moeckel'S Shortcake for a sweet spread during gatherings or potlucks.
Storage & Reheating
Store leftover Brenham Earthquake Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze for up to three months. To reheat, simply microwave individual slices for about 15-20 seconds or warm in a preheated oven at 350°F for 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Brenham Earthquake Cake contains roughly 302 calories, with 2g protein, 28g carbohydrates, and 16g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh coconut instead of flaked coconut?
Yes, you can use fresh coconut, but be sure to finely shred it to mimic the texture of flaked coconut. Fresh coconut will add a more intense flavor and moisture to the cake, enhancing its overall taste.
What can I substitute for cream cheese?
If you're looking for a lighter option, you can use Greek yogurt or mascarpone cheese as a substitute for cream cheese. Both alternatives will provide a creamy texture, though Greek yogurt will be tangier, while mascarpone is richer and sweeter.
Is it possible to make this cake gluten-free?
Absolutely! Substitute the Swiss chocolate cake mix with a gluten-free chocolate cake mix. Ensure that all other ingredients are also gluten-free, including the powdered sugar and any additional flavorings, to make this cake suitable for those with gluten sensitivities.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).