CHOCOLATE EXPLOSION CAKE (VERSION 2)

CHOCOLATE EXPLOSION CAKE (Version 2) image

Provided by Penny Stephenson-Jordan

Time 1h15m

Number Of Ingredients 16

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

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!