CHOCOLATE EXPLOSION CAKE (Version 2)

Penny Stephenson-Jordan

By
@PennyStephensonJordan

THIS IS ANOTHER WAY TO MAKE THIS DELICIOUS CAKE...ACTUALLY, MY PREFERENCE.


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Comments:

Serves:

20-24

Prep:

25 Min

Cook:

50 Min

Method:

Bake

Ingredients

CAKE:

1 cup - shredded sweetened coconut
1 cup - chopped nuts of choice
1 package - german chocolate cake mix
4 lg. - eggs
1 1/4 cup milk
1 tsp. - vanilla extract
3 almond joy candy bars, chopped (reg. size)
3 - mounds candy bars, chopped (reg. size)

CHOCOLATE GLAZE:

1/2 cup - (1 stick butter), softened
1/8 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 nuts, chopped nuts

Directions Step-By-Step

1
* PLEASE READ RECIPE THROUGH CAREFULLY ...
**Preheat the oven to 350 degrees F.
***Spray a 13-by-9-by-2-inch pan with nonstick spray. (I use 'Baker's Joy).
2 *Mix the coconut and nuts together in a med. bowl and set aside.

* Mix the above 2 ingredients (coconut & nuts), German chocolate cake mix, eggs, milk & vanilla extract, in a large mixing bowl. Beat with electric mixer on low to med speed for about 2 minutes. Pour badder evenly in prepared pan.
*Sprinkle the chopped candy bars on top and place in the oven for about 45 to 50 minutes. Prepare glaze while cake is baking.

CHOCOLATE 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 (if desired)

*Pour the warm Chocolate Glaze over the cake.

*Slice and enjoy!

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Sugar
Regional Style: American