Chocolate Volcano Cake Recipe

Name: Chocolate Volcano Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: Nonstick cooking spray; 1 cup shredded sweetened coconut; 1 cup chopped walnuts or pecans; 1 package German chocolate cake mix; 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; 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

Servings: persons

Nonstick cooking spray
1 cup shredded sweetened coconut
1 cup chopped walnuts or pecans
1 package German chocolate cake mix
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
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

1
Preheat the oven to 350 degrees F. Spray a 13-by-9-by-2-inch pan with nonstick spray.
2
Mix the coconut and nuts and spread them evenly in the pan.
3
Prepare the cake mix as directed on the box.
4
Stir in the chopped candy bars.
5
Pour the batter over the coconut and nuts.
6
Combine the cream cheese, butter and sugar.
7
Randomly drop tablespoons of this mixture on top of the batter; do not spread them.
8
Bake until the sides of the cake pull away from the pan, 40 to 50 minutes.
9
Pour the warm Chocolate Pecan Glaze over the cake.
10
Slice and enjoy.
11
Cook's Note: Paula likes to change the box cake recipe to her liking.
12
You can still follow the directions on the cake box and get a delicious volcano cake.
13
But if you would like to do Paula's version of this cake, add 4 eggs instead of 3 and replaces the water measurement with milk.
14
She also adds a teaspoon of vanilla extract.
15
In a saucepan over medium-high heat, combine the butter, milk, cocoa powder and vanilla extract.
16
Once the butter is melted, remove from the heat.
17
Add the sugar and stir until smooth.
18
Stir in the pecans.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Nonstick cooking spray, 1 cup shredded sweetened coconut, 1 cup chopped walnuts or pecans, 1 package German chocolate cake mix, and more.

Yes, Chocolate Volcano Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Volcano Cake

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