Paulas Volcano Cake Recipes

PAULA'S VOLCANO CAKE

Steps:

• For the cream mixture:
• Beat ingredients (the softened cream cheese, 1 stick butter and sugar) together with an electric mixer. Set aside until ready to use.
• Cake:
• Preheat oven to 350 °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 the 4 tablespoons of 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 confectioner's sugar and almond extract. Glaze should be thin. Remove from the heat and allow to cool before using.

VOLCANO CAKE (PAULA DEEN'S)

Steps:

• Preheat oven to 350 degrees.
• Grease a 13 x 9 by 2-inch cake pan.
• Cream mixture:.
• Beat cream mixture ingredients together with an electric mixer. Set aside until ready to use.
• Cake.
• 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 the 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 the "volcano" of flavor.Bake for 40 to 50 minutes.
• While cake is still hot spread the glaze evenly over the cake.
• Glaze:.
• In a small saucepan, melt butter over meduim-low heat.
• Whisk in cocoa powder and add milk until you get a thin consistency.
• If glaze is too thick, add more mik.
• Bring to boil.
• Whisk in confectioners' sugar and almond extract.
• Glaze should be thin. Remove from heat and allow to cool before using.

CHOCOLATE PEANUT BUTTER VOLCANO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Spread chopped peanuts on the bottom of the baking pan.
• Mix chocolate cake mix, water, eggs, and oil in a large bowl with an electric mixer on medium speed until smooth. Fold peanut butter cups into the cake batter. Pour over peanuts in the baking pan.
• Mix 2 cups confectioners' sugar, cream cheese, and peanut butter in another large bowl with an electric mixer until smooth. Drop tablespoonfuls of cream cheese mixture over cake batter in the baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
• Melt butter in a small saucepan over medium heat. Add milk and cocoa powder; bring to a boil. Reduce heat and stir in remaining 1 1/2 cup confectioners' sugar. Remove from heat and let glaze cool somewhat, 5 to 10 minutes.
• Pour glaze over baked cake; glaze will pool in cream cheese craters.