Chocolate Volcano Cake

Chocolate Volcano Cake serves 12-16 people

• Ingredients
• Nonstick cooking spray
• 1 cup shredded sweetened coconut
• 1 cup chopped walnuts or pecans
• 1 package German chocolate cake mix
• 4 eggs
• 1 cup milk
• 1/3 cup oil
• 1 teaspoon vanilla
• 10 bite-size coconut candy bars, chopped, such as Almond Joy
• One 8-ounce package cream cheese, at room temperature
• 1/2 cup (1 stick butter), at room temperature
• 2 cups confectioners' sugar

• Chocolate Pecan Glaze, recipe follows

• Chocolate Pecan Glaze:
• 1/2 cup (1 stick butter)
• 1/4 cup milk (more if a thinner consistency is desired)
• 2 tablespoons cocoa powder
• 1 teaspoon vanilla extract
• 1 1/2 to 2 cups confectioners' sugar
• 1 cup pecans, chopped

Directions

• Preheat the oven to 350 degrees F. Spray a 13-by-9-by-2-inch pan with nonstick spray.

• Chop mounds bars.  
  
  
  
  
  
  
  
  

Mix the coconut and nuts and spread them evenly in the pan

Prepare the cake by adding 4 eggs, 1 cup milk, 1/3 cup oil and vanilla,

 mix well.  Stir in the chopped candy bars. 

Pour the batter over the coconut and nuts. 

Combine the cream cheese, butter and sugar. Randomly drop tablespoons of 

this mixture on top of the batter; do not spread them.

Bake until the sides of the cake pull away from the pan, 40 to 50 minutes. 

Pour the warm Chocolate Pecan Glaze over the cake.

Slice and enjoy.

Chocolate Pecan Glaze:

In a saucepan over medium-high heat, combine the butter, milk, cocoa powder 

and vanilla extract.  

 Once the butter is melted, remove from the heat. Add the 

sugar and stir until smooth. 

Stir in the pecans.

Recipe courtesy Paula Deen.

* This is the best cake ever.  It is better than german chocolate.