Volcano Cake
Ingredients
- 1 cup chopped pecans
- 1 cup flaked coconut
- 1 box German chocolate cake mix
- 1-1/4 cups water
- 1/3 cup oil
- 3 large eggs
- 1 stick margarine
- 8 ounces cream cheese
- 1 box confectioner’s sugar
- 1 teaspoon vanilla extract
- 1 24-ounce can Hershey’s chocolate syrup
- 12 ounces Cool Whip, thawed
- 1 plain chocolate candy bar, grated
Directions
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Preheat oven to 350 degrees.
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Grease a 13-by-9-by-2-inch cake pan. Sprinkle the pecans and coconut in bottom of the pan. Set aside.
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Blend dry cake mix, water, oil and eggs in a large bowl at low speed until moistened, about 30 seconds. Beat on medium speed for 2 minutes. Pour over pecans and coconut in pan.
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Melt margarine and cream cheese in microwaveable bowl. Stir until smooth. Add the confectioner's sugar and vanilla; mix well. Pour over the cake mix.
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Bake 30–35 minutes or until tests done. Immediately after removing from oven, pour all of the Hershey's syrup over hot cake. Cool completely.
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Top with Cool Whip and sprinkle on the grated candy bar. Refrigerate until serving. Refrigerate leftovers.
