Recipe courtesy of Paula Deen
Paula's Volcano Cake
Total:
1 hr 15 min
Active:
20 min
Yield:
8 to 10 servings
Level:
Easy
Total:
1 hr 15 min
Active:
20 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Cream mixture:
Cake:
Glaze:

Directions

Glaze:

For the cream mixture:

Beat ingredients together with an electric mixer. Set aside until ready to use.

Cake:

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

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 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 your "volcano" of flavor. Place in oven for 40 to 45 minutes. While cake is still hot spread the glaze evenly over the cake.

For the glaze:

In a small saucepan, melt butter over medium-low heat. Whisk in cocoa powder and add milk until you get a thin consistency. If glaze is too thick, add more milk. While bringing the butter and milk mixture to a boil, whisk in confectioners' sugar and almond extract. Glaze should be thin. Remove from the heat and allow to cool before using.

IDEAS YOU'LL LOVE

Big Chocolate Birthday Cake

Recipe courtesy of Ree Drummond

Carrot Cake

Mini Crab Cakes and Cajun Tartar

Recipe courtesy of Trisha Yearwood

Chocolate Cake with Divinity Icing

Recipe courtesy of Trisha Yearwood

Strawberry Meringue Cake (Mostachon)

Recipe courtesy of Marcela Valladolid

Crab Cakes

Recipe courtesy of Ina Garten

Crab Cakes

Recipe courtesy of Ellie Krieger

Old-Fashioned Banana Cake

Recipe courtesy of Ina Garten

Birthday Sheet Cake

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking