3 Videos | Photo: Paula's Volcano Cake Recipe
Ingredients
Cream mixture:
- 8 ounces softened cream cheese
- 1 stick butter, room temperature
- 2 cups 4X or 10X sugar
Cake:
- 1 cup sweetened coconut flakes
- 1 cup pecans
- 1 (18.25-ounce) box German chocolate cake mix, prepare by following directions on box
- 10 bite-sized almond and chocolate covered candy or candy of choice
Glaze:
- 4 tablespoons butter
- 1/4 cup cocoa powder
- 1/2 cup milk
- 1 1/2 cups confectioners' sugar
- 1/2 teaspoon almond extract
Directions
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.
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By mariagrazie
on May 14, 2013
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Well the white dollops did not sink to the bottom they went all over my oven. And the cooking time was 15 minutes longer than the recipe stated. I wasn't sure I liked the almond extract in the glaze. It wasn't what I expected disappointed
By sochajj_10119253
Naperville, IL
on October 21, 2012
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This was one of the most delicious 'homemade' cakes I've ever made. I could've probably eaten the whole thing myself, it was so good. I did have a problem with the cream mixture, though. It didn't sink into the cake; it puffed up in the oven. After I took it out, I poked the puffs of cream mixture and then it sank, kind of like craters. It didn't affect the taste at all. Can't wait to make this one again!!!
By topapple
on October 02, 2012
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I agree with Mouthwateringcook: I made it according to the show but eliminated the glaze steps. It was excellent because I added the extra oil and substituted the milk for the water on the cake mix. A definite recipe keeper!
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