Hurricane Season!

 By T.J. Watts

Fort Lauderdale shows its sunshine sparkle and its darker underbelly in this I-95-speed novel about two over-the-hill cops, pushing sixty, back on the job, and out on the streets pulling the midnight shift. Aging beach bums, Duncan Moon and Jesse James Vacario, are just trying to make it to retirement, but a blithe serial killer, a society-column-respectable drug baron, along with hookers and druggies and killers, oh my, have other ideas. Welcome to South Florida during the hurricane season. 

HURRICANE CAKE

Ingredients

1 h 5 m12 servings610 cals

• 1/2 cup margarine 
• 1 cup chopped pecans
• 1 cup flaked coconut
• 1 (18.25 ounce) package German chocolate cake mix

• 1 (8 ounce) package cream cheese
• 1/2 cup margarine
• 3 3/4 cups confectioners' sugar
• Add all ingredients to list

Directions

Print 

• Prep
  5 m
• Cook
  50 m
• Ready In
  1 h 5 m

1. Preheat oven to 350 degrees F (175 degrees C). Melt and spread 1/2 cup margarine in the bottom of a 9x13 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 1/2 cup margarine. Stir in confectioners' sugar until mixture is smooth. Spoon cream cheese mixture randomly over top of cake batter.
3. Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool and serve from the pan.