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For the cream mixture: Beat ingredients together with an electric mixer. Set aside until ready to use.
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Cake:Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch cake pan.
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Line bottom of greased pan with coconut flakes. Sprinkle pecans on top of coconut. Set aside.
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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.
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Evenly space dollops of cream mixture on top of the cake.
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When the cake cooks, the cream will sink down to the bottom. This will be your "volcano" of flavor.
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Place in oven for 40 to 45 minutes.
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While cake is still hot spread the glaze evenly over the cake.
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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.