1 Video | Photo: Chocolate and Peanut Butter Volcano Cake Recipe
Ingredients
Cream Cheese Mixture:
- 8 ounces softened cream cheese
- 1 stick butter, at room temperature
- 1/2 cup creamy peanut butter
- 2 cups confectioners' sugar
Cake:
- Nonstick cooking spray
- One 18.25-ounce box white cake mix
- 2 cups whole milk
- 3/4 cup vegetable oil
- 4 whole eggs
- 2 cups chopped peanut butter cups
- 2 cups chopped roasted and salted peanuts
Glaze:
- 1 stick butter
- 1/4 cup cocoa powder
- 1/2 cup milk
- 1 1/2 cups confectioners' sugar
- 1 teaspoon pure vanilla extract
Directions
For the cream cheese mixture: Beat the cream cheese, butter, peanut butter and confectioners' sugar together with an electric mixer. Set aside until ready to use.
For the cake: Preheat the oven to 350 degrees F. Spray a 13- by 9- by 2-inch cake pan with nonstick spray.
Mix the cake mix, milk, vegetable oil and eggs together. Beat for about 2 minutes using an electric mixer. Fold in the chopped candy. Line the bottom of the prepared pan with the chopped peanuts and pour the batter into the pan.
Evenly space dollops of the cream cheese mixture on top of the cake. When the cake cooks, the cream will sink down to the bottom. This will be your "volcano" of flavor. Place in the oven for 35 to 45 minutes.
For the glaze: In a small saucepan, melt 4 tablespoons of the butter over medium-low heat. Whisk in the cocoa powder and add the milk until you get a thin consistency. If the glaze is too thick, add more milk. Add the remaining butter and bring the butter and milk mixture to a boil. Whisk in the confectioners' sugar and vanilla extract; the glaze should be thin. Remove from the heat and allow to cool slightly before using.
While the cake is still hot, spread the glaze evenly over the cake.
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By jags09
on March 19, 2013
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So I read all the previous reviews to make this perfect. I did what raeinmich advised and cut the cream cheese mix (all the ingredients in half. I left the cake part of the recipe alone. My bowl was almost filled to the brim, and instead of using two cups of peanuts and Reeses, I used one cup each. For the glaze I used a lot more powdered sugar than stated, as it just wasn't sweet enough; I used unsweetened cocoa powder (all I had, so that may have been the problem, but it didn't say whether to use sweetened or unsweetened. I let the cake bake for a full sixty-five minutes; I pulled it out at forty-five and the middle was still kind of mushy. Great recipe, I just felt the original was a little much for the cake mix. I hope this helps.
By bluejeanz4wd
Brook Park, OH
on February 25, 2013
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I don't often make any of Paula's recipes----just not a big fan----but this one sounded intriguing. Two cups of chopped peanuts sounded WAY too much, as did the 2 cups of whole milk in the cake batter. I opted for only 1 cup of peanuts---halves, not chopped---and went ahead and put all of the milk in against my better judgment. I ended up baking the cake for 65 minutes. I'm not a chocolate lover so I left the glaze off; plus I didn't want to waste any more ingredients in case the cake was bad. Well, it was. Someone mentioned it being "mushy", as was mine. When you think about it, how were 2 cups of chopped peanut butter cups supposed to be somewhat suspended in the cake batter while it was baking when the batter was so runny? I talked about this cake so much to my family over the past two weeks and let them know I was finally making it today. What will I report to them?? That it was an EPIC FAIL! A total waste of expensive ingredients.
By rgreengold
on February 16, 2013
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I made this in cupcake form. Basically lined the bottom of the cupcake tins with the nuts/Reece mixture, filled with cake, added one spoonful of cream cheese mixture to the middle and cooked for 25 minutes. Then I poured the glaze on top of all the cupcakes when I was finished. It was delicious and eliminated a lot of the uncooked/soggy issues mentioned in the other reviews! Messy but delightful.
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