Recipe courtesy of Paula Deen
Chocolate Volcano Cake
Total:
1 hr 5 min
Active:
15 min
Yield:
12 to 16 servings
Level:
Easy
Total:
1 hr 5 min
Active:
15 min
Yield:
12 to 16 servings
Level:
Easy

Ingredients

Chocolate Pecan Glaze:

Directions

Preheat the oven to 350 degrees F. Spray a 13-by-9-by-2-inch pan with nonstick spray. 

Mix the coconut and nuts and spread them evenly in the pan. Prepare the cake mix as directed on the box. Stir in the chopped candy bars. Pour the batter over the coconut and nuts. Combine the cream cheese, butter and sugar. Randomly drop tablespoons of this mixture on top of the batter; do not spread them. 

Bake until the sides of the cake pull away from the pan, 40 to 50 minutes. Pour the warm Chocolate Pecan Glaze over the cake. Slice and enjoy. 

Chocolate Pecan Glaze:

In a saucepan over medium-high heat, combine the butter, milk, cocoa powder and vanilla extract. Once the butter is melted, remove from the heat. Add the sugar and stir until smooth. Stir in the pecans.

Cook's Note

Paula likes to change the box cake recipe to her liking. You can still follow the directions on the cake box and get a delicious volcano cake. But if you would like to do Paula's version of this cake, add 4 eggs instead of 3 and replaces the water measurement with milk. She also adds a teaspoon of vanilla extract.

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