How to Make an Earthquake Cake -- Dessert Video Recipe #VideoRecipes

Photo Source: Earthquake Cake by ateam311, on Flickr">



Earthquake Cake

Rich and delicious chocolate cake. After it is done baking, it will have cracks down the middle... like an earthquake!

Ingredients:

1 cup fine coconut
1 cup chocolate chip morsels
1 cup chopped pecans
1 box german chocolate cake mix
1/2 cup butter
1 8-ounce package cream cheese
1 16-ounce box powdered sugar


Directions:

1) Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick cooking spray.

2) Sprinkle coconut, chocolate chip morsels and chopped pecans in bottom of pan

3) In a mixing bowl, prepare cake mix according to directions on box.

4) Pour cake batter over the coconut/chocolate chip/pecan mixture.

5) In a saucepan, melt together butter and cream cheese. Add powdered sugar and stir until smooth.

6) Pour over cake mixture. Do not spread it in or press it down. Just pour it over the best you can.

7) Bake in oven for about 45 minutes.

Mandarin Orange Cake Video Recipe #VideoRecipes

Photo soutce: OMG...omg...mandarin orange cake! by jeffreyw, on Flickr">



Light and moist cake that is great for BBQ's and picnics.


Ingredients

Cake:

1 18-ounce box yellow cake mix
1 15-ounce can mandarin oranges, undrained
4 eggs
1/2 cup oil


Mandarin Orange Cake Recipe

Topping:

1 20-ounce can crushed pineapple, drained
1 small box instant vanilla pudding
1 8-ounce container Cool Whip


Directions:

1) Preheat your oven to 350 degrees.

2) Grease and flour a 9x13 baking pan.

3) Mix together yellow cake mix, mandarin oranges, eggs and oil.

4) Pour into prepared pan and bake in oven for 30-35 minutes.

5) Remove from oven and cool completely.

6) To make the topping, mix together drained crushed pineapple and instant vanilla pudding.

7) Fold in Cool Whip.

8) Once cake is completely cool, spread on topping.

9) Store cake in refrigerator.

Thai Pancakes Polamai #VideoRecipes

Thai Pancakes Polamai #VideoRecipes

These Thai pancakes are filled with an exotic array of tropical fruits. Decorate lavishly with tropical flowers or mint sprigs. Serves 4

Ingredients:

Batter:

125 g/ 4 oz/ 1 cup plain flour
Pinch of salt
1 egg
1 egg yolk
300 ml/ ½ pint/ 1 ¼ cups coconut milk
4 tsp vegetable oil, plus oil for frying

Filling:

1 banana
1 papaya
Juice of 1 lime
2 passion fruit
1 mango, peeled, stoned and sliced
4 lychees, stoned and halved
1 – 2 tbsp honey
Flowers or mint sprigs, to decorate

Procedures:

• To make the batter, sift the flour into a bowl with the salt. Make a well in the center, add the egg and egg yolk and a little of the coconut milk. Gradually draw the flour into the egg mixture, beating well and gradually adding the remaining coconut milk to make a smooth batter. Add the oil and mix well. Cover and chill for 30 minutes.

• To make the filling, peel and slice the banana and place in a bowl. Peel and slice the papaya, remove and discard the seeds then cut into bite-sized chunks. Add to the banana with the lime juice and mix well to coat.

• Cut the passion fruit in half and scoop out the flesh and seeds into the fruit bowl. Add the mango, lychees and honey and mix well.

• To make the pancakes, heat a little oil in a 15 cm/6 inch crepe or frying pan. Pour in just enough of the pancake batter to cover the base of the pan and tilt so that it spreads thinly and evenly. Cook until the pancake is just set and the underside is lightly browned, turn and briefly cook the other side. Remove from the pan and keep warm. Repeat with the remaining batter to make a total of 8 pancakes.

• To serve, place a little of the prepared fruit filling along the center of each pancake and then, using both hands, roll it into a cone shape. Lay seam-side down on warmed serving plates, allowing 2 pancakes per serving.

• Serve the stuffed pancakes at once, decorated with flowers and mint sprigs, if liked.