Volcano Cake
Recipe information
Yield
serves 12-16
Ingredients
1 cup shredded coconut
1 cup chopped walnuts or pecans
1 package German chocolate cake mix
10 bite-size Almond Joy candy bars, chopped
One 8-ounce package cream cheese, at room temperature
1/2 cup (1 stick butter), at room temperature
2 cups confectioners’ sugar
Preparation
Step 1
Preheat the oven to 350 degrees. Spray a 13 x 9 x 2-inch pan with nonstick cooking spray. Mix the coconut and nuts and spread them evenly in the pan. Prepare the cake mix as directed on the box. Stir in the chopped candy bars. Pour the batter over the coconut and nuts. Combine the cream cheese, butter, and sugar. Randomly drop tablespoonfuls of this on top of the batter; do not spread them. Bake for 40 to 50 minutes, or until sides of the cake pull away from the pan.
Step 2
This cake is wonderful served warm or cool with a dollop of whipped cream.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
