Oh my good heck! This is the most gooey, richest, moistest, yummiest cake I have ever made! Thanks to Paula Deen, the Queen of butter and mayo-(No there’s no mayo in it) I was a little apprehensive to try it. I had to make a dessert for a church function, and I tell you my friends it was a hit! It looks complicated, but I assure you it isn’t and it will win you some friends. (Because we could all use more friends, right?)
The ingredients for the cream mixture: 8 oz cream cheese softened, 1 stick butter -room temperature, 2 cups sugar
Ingredients for the cake: 1 cup sweetened coconut flakes
, 1 cup pecans,
1(18.25-ounce) box German chocolate cake mix, prepare by following directions on box
10 bite-sized almond and chocolate covered candy or candy of choice
Ingredients for the glaze: 4 tablespoons butter
, 1/4 cup cocoa powder,
1/2 cup milk,
1 1/2 cups confectioners’ sugar
and 1/2 teaspoon almond extract
For the cream mixture:
Beat ingredients together with an electric mixer. Set aside until ready to use.
Preheat oven to 350 degrees 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 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.
Volcano Cake
Ingredients
- Cream mixture:
- 8 ounces softened cream cheese
- 1 stick butterroom temperature
- 2 cups sugar
- Cake:
- 1 cup sweetened coconut flakes
- 1 cup pecans
- 1 18.25-ounce box German chocolate cake mix, prepare by following directions on box
- 10 bite-sized almond and chocolate covered candy or candy of choice
- Glaze:
- 4 tablespoons butter
- 1/4 cup cocoa powder
- 1/2 cup milk
- 1 1/2 cups confectioners' sugar
- 1/2 teaspoon almond extract
Instructions
-
For the cream mixture: Beat ingredients together with an electric mixer. Set aside until ready to use.
-
Cake:Preheat oven to 350 degrees 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 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.
Enjoy!
~ Jessica
Phew! You scared me! I thought you were implying there was going to be MAYO in this cake, eww! So glad there’s not…and, now I want some really bad. It looks so good!
You’ve never had a “Mayo” cake Mariel? They do exist.
Anyways….I’m a little lost on this recipe. I thought it was going to be like a volcano, you know….that lava flows out of or something. Why is it called a Volcano Cake?
I guess I just have to try it. To me it doesn’t look THAT good, but the ingredients, I’m sure, will prove me otherwise.
Thanks for the recipe Jessica!
Sorry to disappoint Suze, my picture doesn’t do it justice. Paula said “When the cake cooks, the cream will sink down to the bottom. This will be your “volcano” of flavor.” Hence the name of the cake.
Shut the front door! My two favorite things almond joy and chocolate, hello heaven!
Yea, I’m sure people put mayo in cakes…not surprising at all. However, mayo and I are serious enemies…we have been since I was little (along with onions and fish). I wouldn’t touch a mayo cake with a 10 foot pole! I admit, its all in my head…but, that’s just how it goes.
….although, cake is my weakness and all cake looks pretty darn good to me. Specifically ones where the goo sinks down creating a “volcano” explosion of flavor. You’re right, Jess…the reviewers LOVE it!
wow! That cake is trouble!!!!
I’m sorry Jessica. I didn’t mean to poke at your picture, it just didn’t “look” (as in the cake itself, had nothing to do with your mad cooking skilz or photojournalism) that good. I was just dissapointed that it wasn’t an “oozing oowey goowey goodness” cake. But I should learn to trust Miss Paula and her buttery dream world that she lives in & trust in your mad cooking skilz. Plus, I don’t think anything with “Almond Joy Bars” in the ingredients could taste bad. HELL-LLO!
Oh and Mariel, I’m sorry you and Mayo don’t blend well. I’m sure if I thought about what it truly is and made of, I wouldn’t sigh everytime I slather it’s goodness onto sanwiches and such.
Mmmm…..MAYO! (I just gained 5 lbs, writing this comment)
My husband would love this! Thanks for sharing!
that looks so yummy! i have to take dessert to a friends home this week, and maybe this will be it! thanks for the yummy idea!!
katherine
(from pretty little me)