Blog followers…have you given up on me posting recipes? There have been so many things going on that I’ve not had time to squeeze additional time out of my days…I’m so behind in posting! This does NOT mean I’ve stopped baking. In fact, I have so many things to post, you may get additional messages sent to your inbox soon. I hope to get a few posted this coming weekend…promise!
Anyway, about this cake….well, it is amazing to me! This cake is so yummy with so much ooey gooey chocolate inside, it’s like eating a German Chocolate Cake, but at the same time eating an Almond Joy cake! Paula Deen’s recipe does not say to top it off with toasted almonds, but I thought the almonds and especially toasted almonds would taste great on top, and in addition to the taste, the almonds make the cake a prettier presentation. Will I make this cake again? In a heart-beat I say! This recipe will go among one of my favorites as a keeper! I hope you like this cake as much as I do!
Happy Cake Baking!
1-8 ounce softened cream cheese
1 stick butter, room temperature
2 cups 4x or 10x powdered sugar
1 cup sweetened coconut flakes
1 cup pecans (chopped)
1 (18.25-ounce box German chocolate cake mix
10 bite-sized almond and chocolate covered candy or candy of choice
4 Tablespoons butter
1/4 cup cocoa powder
1/2 cup milk
1-1/2 cups confectioner sugar
1/2 teaspoon almond extract
For the creamed mixture:
Beat ingredients together with an electric. Set aside until ready to use.
Preheat oven to 350F. Grease a 13 by 9 by 2-inch cake pan.
Line the bottom of a greased pan with coconut flakes. Sprinkle pecans on top of coconut. Set aside.
Follow the directions on the back of box to prepare cake. Beat for approximately 2 minutes, using an electric mixer.
Fold in bite-sized candy. Pour into the cake pan. Evenly space dollops of cream mixture on top of 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 50 minutes. While cake is still hot spread the glaze evenly over the cake.