Best Chocolate Explosion Cake Recipes

CHOCOLATE EXPLOSION CAKE (VERSION 1)

Steps:

• 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.
• 2. *Mix the coconut and nuts and spread them evenly in the pan. *PREPARE THE CAKE AS DIRECTED ON THE CAKE MIX BOX WITH THE FOLLOWING EXCEPTIONS: *USE 4 LARGE EGGS INSTEAD OF 3... *USE 1 1/4 CUP MILK IN PLACE OF THE WATER, *ADD 1 TSP. VANILLA *STIR IN THE CHOPPED CANDY BARS *Pour the batter OVER the coconut and nuts. *Combine the cream cheese, butter and sugar. *Randomly drop tablespoons of this mixture on TOP of the BATTER; *DO NOT SPREAD IT... *Bake until the sides of the cake pull away from the pan, about 40 to 50 minutes.
• 3. CHOCOLATE PECAN GLAZE *In a saucepan over medium-high heat, COMBINE 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. *Pour the warm Chocolate Pecan Glaze over the cake. *Slice and enjoy.

DOUBLE CHOCOLATE EXPLOSION CAKE

Steps:

• Preheat oven to 350.
• Beat sugar and oil on high speed until creamy.
• Add orange juice and mix.
• In a separate bowl, combine cocoa and baking soda and add to mixture.
• Add flour, water, vanilla sugar, and eggs a bit at a time and mix until smooth.
• Pour into a lined cookie sheet.
• Bake for 1 hour and cool completely.
• Add confectionary sugar, water, oil, cocoa, and vanilla to a small pot and heat over low heat until it's a smooth glaze.
• Pour over the cake while the glaze is still hot.

CHOCOLATE EXPLOSION CAKE

Steps:

• Preheat oven according to directions on box of cake mix. Spray two 8-inch round pans with non-stick cooking spray. Mix cake mix, one box pudding, eggs, oil, water, 1/2 cup milk. Pour equally into pans and bake according to time on cake box.
• In separate bowl, mix remaining milk and other box of pudding. Once mixed well, add can of icing and mix together. Icing should have a pudding consistency.
• Once cakes are done, cool. Once cool, put first layer on cake plate and add thick layer of icing mixture. Top with chocolate chips. Put second cake layer on top of first and pour remaining icing mixture on top. Let the icing run over the sides of the cake. Cool for at least two hours before serving.

CHOCOLATE EXPLOSION CAKE (VERSION 2)

Steps:

• 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!

CHOCOLATE EXPLOSION PUMPKIN CAKE?

Steps:

• Heat oven to 325 degrees F.
• Sprayed two 9-inch round cake pans with cooking spray.Add sliced snickers bars,1 cup chocolate chips and chocolate covered peanuts.
• in a large bowl,beat cake mix,pumpkin,water,oil and 1 teaspoon pumpkin pie spice with electric mixer on low speed until moistened,then on medium speed 2 minutes,scraping bowl occasionally.Carefully spoon batter over chocolate mixture in each pan.
• Bake 41 to 47 minutes or until cake springs back when touched lightly in center.Cool 5 minutes;remove from pans to cooling rack.Cool completely,about 1 hour.
• To make Explosion Chocolate Frosting:in a large bowl,combine whipped topping,cream cheese,chocolate milk,hot chocolate mix,nutella and chocolate syrup,whisk together until blended and smooth.Set aside.
• Place a cake layer on a serving plate,spread with half of the frosting.Top with milky way bar slices.Season with remaining pumpkin pie spice.
• Place the second layer onto the cake and frost top and sides with remaining 2/3 frosting.Sprinkle with remaining chocolate chips all over the cake.Store loosely covered in refrigerator.

CHOCOLATE EXPLOSION CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 13-by-9-by-2-inch pan with nonstick spray. Mix the coconut and nuts and spread them evenly in the pan. Prepare the cake mix as directed on the box, but use 4 eggs instead of 3...and use MILK in place of water, and add 1 tsp. vanilla. Stir in the chopped candy bars. Pour the batter over the coconut and nuts. Combine the cream cheese, butter and sugar. Randomly drop tablespoons of this mixture on top of the batter; do not spread them. Bake until the sides of the cake pull away from the pan, 40 to 50 minutes. Pour the warm Chocolate Pecan Glaze over the cake. Slice and enjoy. Chocolate Pecan Glaze: 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 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.

CHOCOLATE EXPLOSION CAKE

Steps:

• Cake:
• preheat 350 and spray a 13x9 pan
• Mix the coconut and nuts and spread them evenly in pan. Prepare the cake mix as directed on the box, but use 4 eggs instead of 3...and use milk in place of water, and add 1 tsp vanilla. Stir in the chopped candy bars. Pour the batter over the coconuts and nuts. Combine the cream cheese butter, and sugar. Randomly drop tbls of this mixture on top of the batter. Do not spread them
• Bake until the sides of the cake pull away from the pan. 40 to 50 min. Pour the warm Choc pecan glaze over the cake.
• Glaze:
• In a saucepan over med-high heat, combine the butter, milk, cocoa powder and vanilla extract. Once the butter is melted, remove from heat. Add the sugar and stir until smooth. Str in pecans.

PEANUT BUTTER EXPLOSION CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. Make up each cake mix individually and stir in half a bag of mini Reese's in each mix. Bake in two 10x2 inch cake pans that has been greased and floured for 28 minutes. Follow your baking instructions on the back of the box. After each layer has cooled completely, cut each one in half.
• Start making the peanut butter frosting by creaming the butter and peanut butter. Add the whipping cream, salt, honey, and vanilla and cream again. Slowly add the powdered sugar. Fill each layer with the honey peanut butter frosting. Save at least a 1/4 cup for decorating the top.
• Make the chocolate butter cream by creaming the butter, vanilla, whipping cream, and salt until creamy. Slowly add the powdered sugar and cocoa powder. Cover the outside with a very thick layer of chocolate frosting. (I used a fun frosting comb tool on the sides, but fork prongs would work too.) Pipe some fun swirls of peanut butter frosting on top and accent with the extra 12 peanut butter cups. Store in a sealed container on the counter.