Newspaper article St Louis Post-Dispatch (MO)

Hurricane Cake Can Calm Any Sweet Tooth

Newspaper article St Louis Post-Dispatch (MO)

Hurricane Cake Can Calm Any Sweet Tooth

Article excerpt

DELTA ROPER of St. Louis was searching for a recipe for hurricane cake. Readers Sandy Schreck of St. Louis and Diane Friedmeyer of Chesterfield sent recipes, while Virginia Horrell of High Ridge found a remarkably similar recipe for earthquake cake.


Nonstick cooking spray

1 cup chopped walnuts or pecans

1 cup flaked coconut

1 (2-layer-size) package German chocolate cake mix

1/4 cup ( 1/2 stick) butter or margarine, softened

2 cups ( 1/2 pound) powdered sugar

2 (3-ounce) packages cream cheese, softened

Preheat oven to 350 degrees. Coat a 9-by-13-inch pan with cooking spray. Combine walnuts and coconut; sprinkle evenly over bottom of pan.

Prepare cake mix as directed on box. Pour batter over nut mixture; do not mix.

In mixing bowl, beat together butter, powdered sugar and cream cheese until smooth. Drop by teaspoonfuls on top of batter, avoiding areas near sides of pan. Bake for 55 minutes or until cake is done.


Lila Vermilye of De Soto enjoys fruit cobbler with a cakelike topping. Patty Beck, St. Louis; Sandra McIntyre, Bridgeton; Diane Friedmeyer, Chesterfield; and Adele Renken, St. Charles, sent recipes. "This recipe is so good, I have been using it for 25 years," Beck wrote.


1/2 cup (1 stick) butter

1 cup sifted all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

1/8 teaspoon salt

3/4 cup milk

4 cups fresh or frozen berries or canned or fresh sliced peaches or apricots, drained if necessary

Preheat oven to 375 degrees. Place butter in an 8-by-10-by-2-inch pan and place in oven to melt.

Sift together flour, sugar, baking powder and salt into a bowl. Add milk; stir until smooth. Pour into baking pan over melted butter. Spread fruit over batter (fruit will sink and batter will rise as cobbler bakes). Bake 40 minutes or until topping is browned and crisp.


Juanita Margold of St. …

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