Shelly's Recipe

VOLCANO CAKE II

Category: Cakes from Cake Mixes

1 cup chopped pecans and flaked coconut
1 box German chocolate cake mix
1 1/4 cups water
1/3 cup oil
3 large eggs
1/2 cup butter
1 (8 oz) pkg cream cheese
1 box confectioners sugar
1 tsp vanilla extract
1 (24oz) can chocolate syrup
1 (12 oz) container whipped topping, thawed
1 plain chocolate candy bar, grated

Preheat oven to 350. Grease a 13x9 inch cake pan. Sprinkle the pecans and coconut in bottom of the pan. Set aside.

Blend dry cake mix, water, oil and eggs in a large bowl at low speed until moistened, about 30 seconds. Beat on medium speed for 2 minutes. Pour over pecans and coconut in pan.

Melt butter and cream cheese in microwaveable bowl. Stir until smooth. Add the confectioners sugar and vanilla; mix well. Pour over the cake mix. Bake 30–35 minutes or until tests done. Immediately after removing from oven, pour all of the chocolate syrup over hot cake. Cool completely. Top with Cool Whip and sprinkle on the grated candy bar. Refrigerate until serving. Refrigerate leftovers.