Never judge chocolate by its appearance.

It’s still chocolate and it’s gonna be good. Remember this when you take your “Earthquake Cake” out of the oven. I thought I had done something severely wrong — again.

But I think our dessert-loving friend Vi, who submitted this recipe on the “One Teaspoon from Disaster” cooking blog, put it best when she said, “This is to die for. It will look awful — hence the name.”

I say cover this mess of a dessert with a dollop of whip cream, a scoop of vanilla ice cream or warm fudge drizzle. Yum.

In my quest for chocolate desserts, I also received a variation of this cake made with melted caramels. The recipe for “Turtle Cake” is below.

Meanwhile, keep emailing your recipes by CLICKING HERE

Earthquake Cake
Ingredients:
1 cup chopped nuts
1 cup coconut
1 German Chocolate cake mix
1 box powdered sugar
1 tsp vanilla
1/2 cup margarine
8 oz cream cheese

Preheat oven to 350 degrees. Grease bottom only of a 9 X 12 inch pan. Prepare cake mix as directed and pour over nuts and coconut. Mix remaining ingredients and spoon over cake.
Bake for 45 to 50 minutes until toothpick inserted in middle comes out clean.

Turtle Cake
Ingredients:
1 German chocolate cake mix
1 (14 oz.) bag caramels
1/2 C. evaporated milk
3/4 C. butter
1 C. chopped pecans or walnuts
2 C. chocolate chips

Preheat oven to 350 degrees. In a small saucepan, combine caramels, evaporated milk and butter. Cook over low heat, stirring occasionally, until caramels are melted.
Prepare cake mix to package directions. Spoon 1/2 batter into greased 9x13 inch pan. Bake for 15 minutes.
Pour melted caramels on top of cake. Sprinkle with chips and nuts. Spoon remaining batter over all. Bake for 30 minutes. Let cool completely in pan and cut into bars.
Tastes great with a scoop of vanilla ice cream.