CHOCOLATE EXPLOSION CAKE (VERSION 1)

CHOCOLATE EXPLOSION CAKE (Version 1) image

Provided by Penny Stephenson-Jordan

Time 1h10m

Number Of Ingredients 18

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CAKE:
1 c shredded sweetened coconut
1 c chopped walnuts or pecans
1 pkg German chocolate cake mix (duncin hines)
4 large eggs
1 1/4 c milk - (instead of water) as directed on cake mix box
1 tsp vanilla extract
10 bite-size coconut candy bars, chopped, such as almond joy or mounds
1 8-ounce package cream cheese, at room temperature
1/2 c (1 stick butter), at room temperature
2 c confectioners' sugar
CHOCOLATE PECAN GLAZE:
1/2 c (1 stick) butter
approx 1/4 c milk (more if a thinner consistency is desired)
2 Tbsp cocoa powder
1 tsp vanilla extract
1 1/2 - 2 c confectioners' sugar
1 c pecans, chopped

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.