Paula's Volcano Cake

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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

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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!!!

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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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Was extremely easy to make but was too sweet for more then a few servings. Maybe next time I'll cut the recipe in half so there isn't as much leftovers.

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"Sorry Paula, I would have given 5 stars if you included the additional oil when mixing the box cake in the recipe. I guess it was about 2 tbls of corn oil to help keep the cake moist. You also forgot to mention the addition of one more egg and substitute milk for the water in the cake mix. The show and the recipe are not the same."

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Off the hook good. Ate a piece while still warm, it was like a chocolate lava cake. Very rich and full of calories but you only need a small piece. Followed recipe exactly except used vanilla extract instead of almond. Puffs quite a bit while cooking so use 2-3 inch deep pan

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Just made this today. Followed the recipe exactly, except forgot cut up candy bars in cake batter. Not sure how much a "dollop" is so I used scant tsp. as a "dollop"...put about 12 of them evenly spaced on top of cake batter. Didn't have any trouble w/ it over-flowing or looking ugly as other reviewers mentioned. The amt of cream ch./butter/conf. sug. mixture could def. be cut down to half. It took 45 min. to bake and looks and tastes great! I would prefer a thicker glaze the next time I make this, but I def. will be making it again ~ moist and delicious!

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Love this recipe in Chocolate. Option 2: it makes a great Easter/spring/holiday cake by using a cake mix for the appropriate holiday, add red or green or blue food coloring to the cream cheese mix and leave out the chocolate in the glaze but add a little more sugar to thicken. I still used the almond joy bites. Made a pretty Easter Sunday cake! Option 3: If you spread the cream cheese mix out a little thinner across the top it sinks and makes a nice creamy bottom to the cake instead of lava holes.

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I followed the recipe exactly. After 40 mins, I open the oven door to find a fair amount of white cream on the bottom of the oven. (note to self, get a 2" deep pan. The cream has not sunk into the cake, but has overflowed or "erupted" in volcano terms! The cake center is still liquidy so I bake it another 7 minutes, wondering if I'll have any cream remaining in the pan. After 7 mins it's not quite done and the bubbling cream has seemed to cease. Bake it another 7 mins. The cake is ugly, craters of golden cream potmarks all over the cake....I am disappointed. But wait! It's supposed to be an eruption, a volcano, so it would be ugly, no? That's why I tell myself. So I pour the glaze over it, and voila this ugly cake is actually looking pretty cool, and tasting pretty good!

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This is a wonderful cake, and a real man-pleaser! Thank you Paula! BTW, I left out the coconut, and it was still fab!