HURRICANE CAKE

Fluffy cartoon hurricane cloud blowing wind

By JENNA LEE REEVES

What to do when the hurricane spaghetti models are pointing your way? Head for the grocery store to stock up on water, batteries, canned foods—and the ingredients below.

Made with devil’s food cake mix, pecans, coconut, and a cream cheese glaze, this hurricane cake bakes up to look like a turbulent storm system; its taste is out of this world. It’s the
perfect comfort food at a time like this.

And if there is no hurricane? Make it anyway, just to celebrate.

Photo by: Jenna Lee Reeves
Ingredients
1 c. butter or margarine
1 c. chopped pecans
1 c. flaked coconut
1 box devil’s food cake mix (plus ingredients to make the batter)
1 8 oz. package cream cheese
1 16 oz. box confectioners’ sugar
Preparation
1. Preheat oven to 350 degrees. Melt and spread 1/2 cup of the butter or margarine in bottom of a
9×13-inch pan. Sprinkle coconut and pecans evenly over the bottom of pan; set aside.
2. Prepare cake mix as directed on package. Pour batter over coconut and pecans in pan. In a saucepan over low heat, melt cream cheese and second half-cup of butter or margarine.  Stir in confectioners’ sugar until mixture is smooth. Drizzle cream cheese mixture over top of cake batter.
3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool and serve from the pan.
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