Volcano Cake (Paula Deen's)

Submitted by Jane from Ohio

"I have had this cake befor but without the glaze. It is wonderful. I will definitely make this with the glaze."

 

• Ready In: 1hr 15mins
• Ingredients: 15
• Serves: 12-16

ingredients

• Cream mixture

• 8 ounces softened cream cheese
• 1⁄2 cup butter, room temperature
• 2 cups confectioners' sugar

• Cake

• 1 cup sweetened flaked coconut
• 1 cup pecans
• 1 (18 1/4 ounce) box German chocolate cake mix (prepare by following directions on box)
• 3 eggs (or as called for by your cake mix)
• 1⁄3 cup oil (or as called for by your cake mix)
• 1 1⁄3 cups water (or as called for by your cake mix)
• 10 bite-size almond and chocolate covered candies (I had bite-size almond joy) or 10 candies, of choice. (I had bite-size almond joy)

• Glaze

• 4 tablespoons butter
• 1⁄4 cup cocoa
• 1⁄2 cup milk
• 1 1⁄2 cups confectioners' sugar
• 1⁄2 teaspoon almond extract

directions

1. Preheat oven to 350 degrees.
2. Grease a 13 x 9 by 2-inch cake pan.

3. Cream mixture:

4. Beat cream mixture ingredients together with an electric mixer. Set aside until ready to use.
5. Cake.
6. Line bottom of greased pan with coconut flakes.
7. Sprinkle pecans on top of coconut.
8. Set aside.
9. Follow directions on back of box to prepare cake.
10. Beat for approximately 2 minutes using an electric mixer.
11. Fold in the bite sized candy.
12. Pour into cake pan.
13. Evenly space dollops of cream mixture on top of the cake.
14. When the cake cooks, the cream will sink down to the bottom.
15. This will be the "volcano" of flavor.Bake for 40 to 50 minutes.
16. While cake is still hot spread the glaze evenly over the cake.

17. Glaze:

18. In a small saucepan, melt butter over meduim-low heat.
19. Whisk in cocoa powder and add milk until you get a thin consistency.
20. If glaze is too thick, add more mik.
21. Bring to boil.
22. Whisk in confectioners' sugar and almond extract.
23. Glaze should be thin. Remove from heat and allow to cool before using.

Reviews

[Lanie-Wife]

This cake is outstanding! I made it for a church potluck last weekend. Someone made a similar version, without the candy bars and glaze. Mine was a huge hit! I used five snack size Almond Joy bars, halved, and five snack size Mounds bars, halved. Rather than stir the candy into the cake batter, I evenly spaced the halved bars on top of the cake batter in the pan and gently pressed the bars into the batter, barely covering each piece with cake batter. The glaze is a must have; do not leave it off! It is like the fudge icing on a chocolate doughnut. Thanks, Jane, for a fabulous new recipe. :)<br/><br/>P.S. My cake took 55 minutes to be perfectly done. After the recommended time, I kept checking at five minute intervals till the cake was slightly pulling away from the sides of the pan and till I got a tiny bit of "bounce back" to a finger touch in the cake's center.

 

[Tracy D.]

I’ve made this multiple times and every time I make it, this cake disappears within a day ?? Even people that think it’s too sweet will eat the crud outta it. I’m making this again for a good friends birthday today and my family can’t wait to get some ?? Only thing I really do differently is I don’t measure the amount of coconut I sprinkle on bottom of pan, I don’t add any nuts and also I freeze my bite size candies first then cut them into chunks, also I add the candies after I pour cake batter in the pan. For whatever reason they are dispersed more evenly throughout the cake once it’s baked. And I found that you don’t have to use a German chocolate cake mix…any chocolate cake mix will work, for the ultimate volcano cake try using a chocolate fudge cake mix, it’s beyond scrumptious. You can’t really go wrong with this recipe, I mean it’s got a cream cheese buttercream frosting inside the cake and a glaze on top. My daughter calls it the diabetes cake ?????

 

[padreaming]

Very good cake!