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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
Cream mixture:
1 (8 oz) pkg cream cheese, room temperature
1/2 cup butter, room temperature
2 cups confectioners sugar
Cake:
1 cup sweetened coconut flakes
1 cup pecans
1 (box German chocolate cake mix, prepare by following direction on box
10 bite-sized almond and chocolate covered candy or candy of choice
Glaze:
4 tbsp butter
1/4 cup cocoa powder
1/2 cup milk
1 1/2 cups confectioners sugar
1/2 tsp almond extract
For the cream mixture: Beat ingredients together with an electric mixer. Set aside until ready to use.
Cake: Preheat oven to 350. 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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VOLCANO CAKE
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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
Cream mixture:
1 (8 oz) pkg cream cheese, room temperature
1/2 cup butter, room temperature
2 cups confectioners sugar
Cake:
1 cup sweetened coconut flakes
1 cup pecans
1 (box German chocolate cake mix, prepare by following direction on box
10 bite-sized almond and chocolate covered candy or candy of choice
Glaze:
4 tbsp butter
1/4 cup cocoa powder
1/2 cup milk
1 1/2 cups confectioners sugar
1/2 tsp almond extract
For the cream mixture: Beat ingredients together with an electric mixer. Set aside until ready to use.
Cake: Preheat oven to 350. 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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