Volcano Cake (Paula Deen's)
I have had this cake befor but without the glaze. It is wonderful. I will definitely make this with the glaze.
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INGREDIENTS
NutritionCream mixture
- 8ounces softened cream cheese
- 1⁄2
- 2cups confectioners' sugar
Cake
- 1
- 1cup pecans
- 1(18 1/4 ounce) box German chocolate cake mix (prepare by following directions on box)
- 3
- 1⁄3cup oil (or as called for by your cake mix)
- 1 1⁄3
- 10bite-size almond and chocolate covered candies (I had bite-size almond joy) or 10 candies, of choice. (I had bite-size almond joy)
Glaze
- 4tablespoons butter
- 1⁄4cup cocoa
- 1⁄2cup milk
- 1 1⁄2cups confectioners' sugar
- 1⁄2teaspoon almond extract
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DIRECTIONS
- Preheat oven to 350 degrees.
- Grease a 13 x 9 by 2-inch cake pan.
- Cream mixture:
- Beat cream mixture ingredients together with an electric mixer. Set aside until ready to use.
- Cake.
- Line bottom of greased pan with coconut flakes.
- Sprinkle pecans on top of coconut.
- Set aside.
- Follow directions on back of box to prepare cake.
- Beat for approximately 2 minutes using an electric mixer.
- Fold in the bite sized candy.
- Pour into cake pan.
- Evenly space dollops of cream mixture on top of the cake.
- When the cake cooks, the cream will sink down to the bottom.
- This will be the "volcano" of flavor.Bake for 40 to 50 minutes.
- While cake is still hot spread the glaze evenly over the cake.
- Glaze:
- In a small saucepan, melt butter over meduim-low heat.
- Whisk in cocoa powder and add milk until you get a thin consistency.
- If glaze is too thick, add more mik.
- Bring to boil.
- Whisk in confectioners' sugar and almond extract.
- Glaze should be thin. Remove from heat and allow to cool before using.
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