By Teri Cayton
Thanksgiving is a blur in the rearview mirror of our lives. Christmas is on the horizon and soon a new year will be upon us. I just have one more gift to buy and I will be done. Our family has drifted apart during holidays, doing things with their own children and it is just not the same as it once was. Momma Said, “Things change for better or worse but change is inevitable.”
Loved ones leave us and new people come into our lives all the time. Change is a constant thing, like time it cannot be stopped. No matter how hard we try to keep things the same it never works out in the end. We can try to recreate events in our lives but it is never the same. We can reminisce on good times gone by and rejoice in knowing that we were with people we loved.
I think it is a good thing to remember times of our youth. We can reflect on people we knew, some only in our lives for a short period of time, others there for the long haul. They came into our lives for a reason and it may not be our place to understand why. Momma Said, “Live, love, laugh and not ask why.”
Earthquake Cake
Ingredients:
- 1 box German Chocolate Cake Mix (DO NOT prepare as directed on box, prepare as directed below)
- 1/3 cup oil
- 3 eggs
- 1 and 1/3 cup water
- 2/3 cup shredded coconut
- 2/3 cup chocolate chips
- 1/2 cup chopped pecans
- 1/2 cup butter
- 8 oz cream cheese
- 1 pound powdered sugar (3 and 3/4 cups)
Directions:
- Preheat the oven to 350 degrees F.
- Lightly spray a 9 x 13 inch pan with non-stick cooking spray.
- Sprinkle the coconut, chocolate chips, and pecans on the bottom of the pan.
- Mix the German chocolate cake mix with the oil, eggs, and water using a spatula or hand mixer on low.
- Pour the cake mix on top of the coconut/chocolate chip/pecan layer.
- In a saucepan, melt the butter and cream cheese.
- Using a spatula or hand mixer on low, mix in 1 pound of powdered sugar until it’s smooth. Spread this mixture on top of the uncooked German chocolate cake in the pan, and swirl into the cake mix using a knife.
- Bake for 35-45 minutes. It is done when it doesn’t wobble in the pan if you shake it. The toothpick test shouldn’t work because the cake should be gooey in nature.
- Enjoy! Store any left over cake in the fridge.