Avalanche Cake Recipes

SNOWBALL CAKE I

Steps:

• Line a 4 quart round mixing bowl with parchment paper.
• Break cake up into small bite-sized pieces.
• Drain the crushed pineapple, reserve the syrup. You should have 1 cup of syrup if not add enough water to make 1 cup.
• Dissolve the gelatin in the 4 tablespoons of cold water. Add the boiling water, pineapple syrup, sugar and lemon juice. Mix well and place in the refrigerator until mixture just starts to thicken.
• Add the crushed pineapple to the gelatin mix and then fold in 4 cups of the whipped topping.
• Place a layer of cake pieces, then a layer of the pineapple mixture in the prepared bowl. Continue until all the cake and pineapple mixture is used up. Refrigerate for at least 12 hours or overnight.
• Turn the chilled cake out onto a serving platter and frost it with the remaining whipped topping and sprinkle with the coconut.

AVALANCHE CAKE

Steps:

• Grease and flour bundt pan.
• Set aside.
• Preheat oven to 350.
• In a very large bowl, combine cake mix, sugar, ricotta cheese, eggs, vanilla& almond extract.
• Beat well.
• Stir in the carrots and butterscotch chips.
• Pour mixture into cake pan.
• Bake at 350 for at least 1 hour and 10 minutes (longer if needed).
• I use a bamboo skewer to determine when cake is done.
• Poke cake with skewer.
• If skewer comes out clean, cake is finished baking.
• If skewer comes out with gooey substance, bake longer.
• When completely cool, turn out of pan& prepare icing.
• For icing: Mix cream cheese, butter and vanilla together.
• Beat well.
• Gradually add 2 C.
• powdered sugar, beating well.
• Add another 2 1/2 to 2 3/4 C.
• powdered sugar until reaching a good spreading consistency.
• Finally, stir in pecans.
• Once cake is completely cool ice with above frosting.
• Cover and store cake in refrigerator.

EARTHQUAKE CAKE

Steps:

• spray 9x13" pan with oil and set oven to 350°F.
• spread the coconut and pecan pieces evenly on the bottom of pan.
• prepare the cake mix according to directions on box, and pour over coconut and pecan pieces
• mix well together: margarine, cream cheese, vanilla and powered sugar.
• spoon over cake in dollops, no need to spread evenly.
• bake for approx 40-50 minutes.
• check with toothpick for doneness.
• cake will be cracked on top, but should be a moist cake.