Volcano Cake Paula Deens Recipes

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PAULA'S VOLCANO CAKE



Paula's Volcano Cake image

This decadent chocolate cake is perfect for a special occasion.

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 11

1 (8 oz) package softened cream cheese
1 stick room temperature, plus 4 tablespoons butter for the glaze butter
2 cups (4x or 10x) sugar
1 cup sweetened coconut flakes
1 cup pecans
1 (18.25 oz) box prepare by following direction on box German chocolate cake mix
10 or candy of choice bite-sized almond and chocolate covered candy
1/4 cup cocoa powder
1/2 cup milk
1 1/2 cups confectioner's sugar
1/2 teaspoon almond extract

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)



Volcano Cake (Paula Deen's) image

I have had this cake befor but without the glaze. It is wonderful. I will definitely make this with the glaze.

Provided by Jane from Ohio

Categories     < 4 Hours

Time 1h15m

Yield 12-16 serving(s)

Number Of Ingredients 15

8 ounces softened cream cheese
1/2 cup butter, room temperature
2 cups confectioners' sugar
1 cup sweetened flaked coconut
1 cup pecans
1 (18 1/4 ounce) box German chocolate cake mix (prepare by following directions on box)
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
10 bite-size almond and chocolate covered candies (I had bite-size almond joy) or 10 candies, of choice. (I had bite-size almond joy)
4 tablespoons butter
1/4 cup cocoa
1/2 cup milk
1 1/2 cups confectioners' sugar
1/2 teaspoon almond extract

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.

Nutrition Facts : Calories 662.5, Fat 39.2, SaturatedFat 16.7, Cholesterol 99.3, Sodium 557.8, Carbohydrate 76.8, Fiber 3.1, Sugar 60, Protein 6.3

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