Best Volcano Cake Recipes

ERUPTING VOLCANO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 1 angel food cake pan for the base cake layer and 1 fluted tube pan (such as Bundt®) for the top cake layer.
• Combine 1 cake mix, 1 1/3 cup water, 3 eggs, and 1/2 cup melted butter in a large bowl to make base cake layer. Beat with an electric mixer on low speed, about 30 seconds. Increase speed to medium and continue to beat, scraping bowl occasionally, until batter is smooth, about 2 minutes. Pour into prepared angel food cake pan.
• Combine 1 cake mix, 1 1/3 cup water, 3 eggs, and 1/2 cup melted butter in a large bowl to make top cake layer. Beat with an electric mixer on low speed, about 30 seconds. Increase speed to medium and continue to beat, scraping bowl occasionally, until batter is smooth, about 2 minutes. Pour into prepared fluted tube pan.
• Bake cakes in the preheated oven until toothpicks inserted into the centers come out clean, 40 to 45 minutes. Cool in pans, about 5 minutes. Invert onto wire racks.
• Sift confectioners' sugar and cocoa powder together in a large bowl.
• Combine 1 cup softened butter and vanilla extract together in another large bowl; beat with an electric mixer on low speed until creamy. Gradually beat in sifted sugar mixture until well-blended. Add heavy cream; beat until frosting is well-blended and spreading consistency.
• Place base cake layer on a large serving platter. Spread a thin layer of frosting on top. Position top cake layer over the base so that holes are aligned. Trim hole at the center of the cakes with a knife so that it is large enough to fit a tall glass or mason jar. Cut off the top with a serrated knife to create a volcano "rim".
• Spread frosting all over stacked cake. Arrange cake trimmings as "lava rocks" around the base. Refrigerate until frosting sets.
• Line a baking sheet with aluminum foil.
• Combine white sugar, light corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil; cook until syrup reaches 310 degrees F (155 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in 2 drops red food coloring and cinnamon flavoring.
• Pour streams of red syrup carefully onto the lined baking sheet to create candy "lava". Cool until set, about 5 minutes. Peel off the baking sheet and place around the sides and top of the frosted cake.
• Place marshmallow cream, 1/4 cup water, 1 drop red food coloring, and yellow food coloring in a small saucepan over low heat; cook and stir until marshmallow lava is melted and even in color, 3 to 5 minutes.
• Place glass or mason jar inside the frosted cake. Add a small amount of dry ice, marshmallow lava, and remaining 1/4 cup water. Dry ice will create a "smoke" effect and cause marshmallow lava to bubble over cake rim.

VOLCANO CAKE

Steps:

• Preheat oven to 350 degrees F. Spray 2 (8-inch) cake pans, 2 (10-inch) cake pans and 1 (6-inch) Bundt pan with cooking spray and set aside.
• Beat cake mix, water, oil, and egg whites in a large bowl with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl and beat for 2 minutes on medium speed. Divide batter equally between prepared cake pans.
• Bake 8-inch cakes and 6-inch Bundt cakes in oven for 35 to 40 minutes and 10-inch cakes for 45 to 50 minutes, or until tester comes out clean. Remove and cool completely.
• To assemble, use a serrated knife to slice off the tops of the 8 and 10-inch cake so the surface of each cake is flat. Place the cut tops into a large bowl and break up to from large crumbs. The crumbs will be used a "lava rocks" at the base of the volcano. Slice the bottom off the 6-inch bunt cake so it sits flat.
• Spread a thin layer of chocolate frosting between the 10-inch cake layers and stack. Spread a thin layer of chocolate frosting between 8-inch cake layers and stack. Place another thin layer of frosting on top of the 8-inch layer cake and place the bunt cake cut side down on top. Place a dollop of frosting on top of the 10-inch cake and carefully, place 8-inch cake on top and center of 10-inch cake.
• Use a serrated knife to trim edges around the tops of both cakes to create a cone shaped cake. (Make angled cuts downward and leave a round base on top for icing to "flow" from.)
• To decorate, frost outside of entire cake with remaining chocolate frosting. Place the cake crumbs around the base of the cake. Pipe green icing around the entire bottom of the cake for "grass". To create "flowing lava" pipe red icing a quarter from the top of cake in downward strokes to the middle of the cake with ribbon tip. Repeat technique with orange icing, starting almost at top of cake and ending where red icing begins with slight overlap. Repeat technique with yellow icing starting at the very top of cake and overlap orange icing. Drizzle yellow and red gel coloring around the very top of cake.
• For the smoke effect place a few pieces of dry ice into glass candle votive. Place the votive into the hole of the bunt cake. Pour a small amount of warm water into the votive and watch it smoke.

EASY VOLCANO CAKE

Steps:

• Preheat the oven to 180C/160C fan/gas 4. Grease and base line an 18cm round cake tin, a 800-900ml oven proof (Pyrex) bowl and a 1.2 litre oven proof bowl.
• Put the butter, 300g of the sugar, eggs, flour and milk into a large bowl and beat well until light and creamy. Spread just under half the mixture in the cake tin.
• Take just under half of the remaining mixture and put into a bowl and colour deep red with food colouring. Put 3-4 small spoonfuls of red cake mix onto the mixture in the cake tin. Using the handle of a teaspoon pull the red mix through to give a marbled effect.
• Using the remaining plain and red cake mix place spoonfuls in a random fashion in the two prepared bowls. Again use the teaspoon handle to give a marbled effect.
• Bake in the oven for about 30 mins for the small bowl, about 35 mins for the medium and 50-60 mins for the cake tin. The mixture is cooked when firm to the touch and when a skewer inserted into the centre comes out clean.
• When the cakes are cold trim off any peaks that have formed. Place the round cake on a large cake board. Cut three small 'v' shapes on the edge of the cake, to make an uneven shape for the volcano base. Spread a little apricot glaze all over the cake and place the larger bowl cake, rounded side up, on top. Brush with apricot glaze and place the remaining cake, rounded side up, on top. Cut a small hollow in the top of this cake (to represent the 'mouth' of the volcano) and then brush the cake with apricot glaze.
• Roll out the marzipan to a large circle to cover the cake. It can be quite a rough shape. Lift it onto the cake and drape in a random fashion in the nooks and crannies to make a volcano shape.
• Melt the chocolate in a microwave or in a bowl over a pan of hot water. Using a pastry brush, paint the volcano with chocolate. Attach chunks of chocolate, popcorn etc with melted chocolate. Add the dinosaurs. Drizzle any remaining chocolate over the volcano in a random fashion.
• To make the lava put the remaining 50g sugar into a small non-stick frying pan. Heat gently without stirring until the sugar has melted but is still clear. Lightly oil a metal baking sheet. When the sugar is just turning light brown at the edge, remove from the heat and carefully stir in a little red paste food colouring. Using a teaspoon, drizzle lava shapes onto the prepared tray. Leave to cool completely.
• When cold, carefully lift the lava shapes and place in the top of the volcano. For extra effect use birthday candles, cake sparklers, or cake fountains.

CHOCOLATE PEANUT BUTTER VOLCANO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Spread chopped peanuts on the bottom of the baking pan.
• Mix chocolate cake mix, water, eggs, and oil in a large bowl with an electric mixer on medium speed until smooth. Fold peanut butter cups into the cake batter. Pour over peanuts in the baking pan.
• Mix 2 cups confectioners' sugar, cream cheese, and peanut butter in another large bowl with an electric mixer until smooth. Drop tablespoonfuls of cream cheese mixture over cake batter in the baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
• Melt butter in a small saucepan over medium heat. Add milk and cocoa powder; bring to a boil. Reduce heat and stir in remaining 1 1/2 cup confectioners' sugar. Remove from heat and let glaze cool somewhat, 5 to 10 minutes.
• Pour glaze over baked cake; glaze will pool in cream cheese craters.

VOLCANO CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Grease and line 4 8-inch (20 cm) round cake pans with parchment paper. Note: If you only have 2 8-inch (20 cm) pans, bake the cakes in batches.
• Add 4 teaspoons of red food coloring to one bowl of batter, the remaining teaspoon of red food coloring and 1 teaspoon of yellow food coloring to the next bowl of batter, and the remaining 2 teaspoons of yellow food coloring to the last bowl of batter. Whisk until fully incorporated.
• Pour ½ cup (85 G) of each color batter into each of the 4 cake pans. Repeat, alternating colors, until all of the batter is used. Gently swirl a toothpick through the batter to blend the colors in each pan.
• Bake the cakes according to the box instructions, 25-40 minutes, or until a toothpick inserted in the center of a cake comes out clean. Let cool completely. Keep the oven on.
• Make the hard candy flames, lava and water puddles, and lava drips: Grease 3 baking sheets with nonstick spray and line with parchment paper.
• For the flames, on the left side of a prepared baking sheet, arrange 12 red hard candies, about 1 inch (2 ½ cm) apart, in 4 rows of 3. On the right side of the same baking sheet, place the butterscotch candies in 3 rows of 3, about 1 inch (2 ½ cm) apart. Bake for 4-6 minutes, until the candies are entirely melted together, but not bubbling too much. Let cool completely, then break into large shards. Set aside.
• For the lava and water puddles, arrange 4 evenly spaced clusters of 3 blue and 1 green hard candies on a baking sheet. Place 4 red hard candies at least 1 inch (2 ½ cm) from the clusters and the edges of the pan. Place the remaining 4 butterscotch candies directly next to each red candy. Bake for 4-6 minutes, until melted into pools. Let cool completely.
• For the lava drips, position the remaining 8 red hard candies at least 1 inch (2 ½ cm) apart along a long side of the baking sheet, at least 1 inch (2 ½ cm) from the edge. Bake for 4-6 minutes, until melted. Remove the baking sheet from the oven and very carefully tip the pan so the melted candy slides down, creating a drip effect. Let cool completely.
• Trim the domed tops off the cakes. Use a 3-inch (7 cm) round cookie cutter to punch out holes in the centers of 2 of the cakes. Reserve the cake scraps.
• Assemble the cake: Place a 9-inch (22 cm) cardboard round on a cake turntable.
• Spread a dab of chocolate frosting in the center of the cardboard. Place a whole cake on the round. Using an offset spatula, spread about ½ cup (85 G) of frosting evenly over the top of the cake. Place the other whole cake on top and repeat frosting. Repeat with the remaining 2 cakes with the holes in the center. Place an 8-ounce mason jar in the hole in the center. Use your hand to lightly push the mason jar in until the top is level with the cake. Refrigerate at least 20 minutes, up to 1 hour.
• Carve the volcano: Using a sharp serrated knife, carefully trim down the sides of the cake at an angle so that the base is wider than the top. Make sure to leave a layer of cake at least 1-inch (2 ½ cm) thick around the jar. Reserve the cake scraps.
• Frost the outside of the cake with 4 cups (460 G) of frosting. Refrigerate for at least 20 minutes, up to overnight.
• Make the volcanic crumbles: Add 2 cups (230 G) of frosting to the bowl of cake scraps and mix with an electric hand mixer until coarsely crumbled.
• Assemble the volcano cake: Carefully transfer the cake to a platter at least 12 inches (30 cm) wide, positioning it near one corner. Place the melted blue-green candy puddles around the edges of the platter.
• Add the volcanic crumble around the base of the cake, and partially covering the candy puddles. You may not need to use all of the crumble. Sprinkle the chocolate peanut butter candies, mini chocolate peanut butter cups, and chocolate-coated caramel bites evenly over the crumble.
• Place the red hard candy drips around the sides of the cake, positioning them near the top. Place the red candy puddles on top of the crumble under the drips.
• Place the red and yellow candy shards along the top rim of the cake, surrounding the mason jar.
• Position the dinosaur figurines around the volcano, if using.
• When ready to present the cake, carefully use tongs to place a piece of dry ice in the mason jar. Pour room temperature water over the dry ice to create a smoke effect.
• Use tongs to carefully remove the mason jar before slicing and serving.
• Enjoy!

ERUPTING VOLCANO CAKE

Steps:

• Mix cake mix according to package directions, blending with eggs, oil & water. Spoon the cherries from the pie filling into the chocolate cake mix. Set the remaining cherry pie filling sauce aside for later. Bake in a greased 2 quart glass bowl according to temperature on box-- additional baking time may be necessary. Be sure cake is firmly set.
• Remove cake from oven and cool completely. When cool, invert cake onto a 9x13 pan. Crush graham crakers well and sprinkle around the cake (volcano) as beach sand -- leaving an area off to the side for the blue ocean water.
• In the water area, spoon the partially set prepared blue jello into place. It should be solid enough not to run everywhere.
• Using a glass candle votive holder (or a shot glass), press down into the top of the volcano to create an area for the dry ice to sit. Leave in place.
• Spoon remaining cherry pie filling sauce onto the top of the volcano (around the edges of the votive holder but not into it) and let drip down the sides, for a lava-looking effect. Store cake in fridge until ready to serve.
• Just before serving, prepare the lava for eruption. Scrub the egg shell of the egg until it is clean and towel dry. Separate the egg white and discard yolk. Beat the white with the powdered sugar and red food coloring until peaks form.
• Place a couple small chunks of dry ice (handle dry ice using gloves at all times!) into votive holder on top of cake. Pour 2 oz. of boiling hot water into egg mixture. Pour that hot liquid (the watery part -- not the chunks of whipped egg) onto the dry ice, but don't overflow the votive. The dry ice will cause the egg frosting to bubble out and over the cake. Your eruption will last about 5 minutes and you can repeat if desired!

VOLCANO CAKE (PAULA DEEN'S)

Steps:

• Preheat oven to 350 degrees.
• Grease a 13 x 9 by 2-inch cake pan.
• Cream mixture:.
• Beat cream mixture ingredients together with an electric mixer. Set aside until ready to use.
• Cake.
• Line bottom of greased pan with coconut flakes.
• Sprinkle pecans on top of coconut.
• Set aside.
• Follow directions on back of box to prepare cake.
• Beat for approximately 2 minutes using an electric mixer.
• Fold in the bite sized candy.
• Pour into cake pan.
• Evenly space dollops of cream mixture on top of the cake.
• When the cake cooks, the cream will sink down to the bottom.
• This will be the "volcano" of flavor.Bake for 40 to 50 minutes.
• While cake is still hot spread the glaze evenly over the cake.
• Glaze:.
• In a small saucepan, melt butter over meduim-low heat.
• Whisk in cocoa powder and add milk until you get a thin consistency.
• If glaze is too thick, add more mik.
• Bring to boil.
• Whisk in confectioners' sugar and almond extract.
• Glaze should be thin. Remove from heat and allow to cool before using.

VOLCANO ERUPTING CAKE

Steps:

• 1. Buy the dry ice the day you'll use it. Store it in the freezer, and use precautions when handling.
• 2. Make six 8" round cakes. Use your favorite recipe or your favorite store bought mix. Bake and cool. Now take the cookie cutter, or small juice glass, and cut a hole in the center of two of the cakes. These two cakes will be used for the top layers of the cake. They will form a well in the center of the cake.
• 3. Now to construct the cake. Place the first cake on a large platter, or cake plate, and frost the top of it. Then add each layer to the other, with frosting in between each layer. Placing the two cakes, with the holes in the center, at the top of the cake. As you form the layers, trim off each layer of cake (not the first layer) as you build up the cake, to form a mountain.
• 4. Now take a small piece of aluminum foil and line the well in the center of the cake. (You can use the small juice glass and wrap the foil around it, to use as a mold.) Add the green food coloring to the white frosting, and set aside.
• 5. Now it's time to frost the cake! Use chocolate frosting to frost the cake. Use the frosting to smooth out the layers, as they will be step-like ledges from the trimming of the cakes. After frosting the cake with the chocolate frosting, add the green frosting to make little vegetation like bushes around the mountain of cake. (You can also use little green candies if you want, to make it resemble vegetation, instead of the green frosting, or you can use both.)
• 6. When it's time to serve your Volcano Cake, thats when you make the "lava." Separate the egg, and toss the yolk. Now put the egg white into a small mixing bowl, with 1 1/2 tsp of sugar and 3 drops of red food coloring. Beat until the egg white mixture starts to thicken. You don't want stiff peaks to form, just a thick and foamy texture.
• 7. Now put 2-3 pieces of the dry ice into the foil lined well of your cake. Next, pour in the red egg mixture. (Nothing happens yet). Take your cake to where you'll be serving it (where your family, guests or party is). Then fill a little glass with 1-2 ounces of hot tap water. When you're ready to have your Volcano Cake erupt, pour 1-2 ounces of the hot water, into the dry ice/egg mixture well, and it will E-R-U-P-T!!! With orange lava flowing and smoke coming out!!! This eruption lasts for several minutes!
• 8. Take pictures and/or a video of your Volcano Cake Erupting! And, of coarse, take pictures and a video of your guests, because they'll be in awe of what you've created!
• 9. SECOND METHOD FOR VOLCANO ERUPTION: If you can't find dry ice, or don't want to use it, then you can still have your Volcano Cake erupt. There won't be any smoke, but it will still be fun with all the flowing lava! You'll need a little juice glass or a shot glass, about 3" tall and 1 1/2" around, that will fit snugly in the well of your Volcano Cake. You'll need 1 small box of orange jello, a small bottle of lemon juice and 1 Tablespoon of bicarbonate of soda.
• 10. Make the jello according to the package directions. Let it cool for about 15 minutes or so. You want it to be warm, not hot. Fill the shot/juice glass 1/2 full of the warm Jello. Pour in some lemon juice, to about 1/2 inch from the top. Now place the glass into the well of the cake, and make sure the glass is flush with the top of the cake. Now, you're ready for your Volcano Cake to erupt! Gather family, or party guests, around the table where your cake is. When you're ready, put 1 Tablespoon of the Bicarbonate of Soda (I'm told you can purchase this at a Pharmacy) into the glass, and stir it for only about 1-2 seconds. Now, your "lava" will begin to flow!
• 11. THIRD METHOD FOR VOLCANO CAKE: You can use 2 Angel Food Cakes, for the cakes if you would rather. Just slice off 3" from the top of one of the angel food cakes, and put it on top of the other angel food cake, to make the Volcano Cake. Then trim the edge of the top layer so you can have the round mountain effect. Frost the cake, by using the directions in the first Volcano Cake method. Then place wadded up paper, in the center of the bottom angel food cake hole, to hold a juice glass. One that will hold either the dry ice method for eruption, or the jello method for eruption. Both explained earlier in the different recipes for lava flow.
• 12. Either way you make your Volcano Cake, enjoy the moment! It's fabulous and amazing!

VOLCANO CAKE

Steps:

• Preheat the oven to 180C/160C fan/gas 4. Grease and line an 18cm round cake tin and an 800-900ml oven proof (Pyrex) bowl.
• Put the butter, sugar, eggs, flour and milk into a large bowl and beat well until light and creamy.
• Place about 450g cake mix in the cake tin in heaped spoonfuls, then take approximately 450g cake mix and stain it a bright red in a mixing bowl. Place 175g red cake mix dotted around the cake tin amongst the white batter and mix through with the end of a spoon to marble. Place the remaining white and red batter in the bowl and swirl to marble it.
• Bake in the oven for 30-40 mins for the cake tin and 40-45 mins for bowl. The mixture is cooked when firm to the touch and when a skewer inserted into the centre comes out clean.
• When the cakes are cold trim off any peaks that have formed. Use a knife to cut a hole in the cake tin sponge to fit the bottle. For the bowl shape, slice this in half horizontally, then cut the hole out in both pieces to fit the bottle. We used a small Evian 330ml bottle, but you can use any bottle as long as it is small.
• Place the round cake on a 7" round cake card and then on a further large cake board. Spread some buttercream on the top of the cake, using a little more to stick the sponge off-cuts around the cake against the base. Now add the larger part from the bowl sponge and sandwich onto the buttercream. Spread over some more buttercream. Add the hump part of the bowl cake, rounded side up, on top.
• Using some of the sponge off-cuts, build up the cake to meet the top of the bottle, using buttercream to stick it all together and now go over the whole shape with the rest of the buttercream to seal and make sticky for the marzipan.
• Roll out the marzipan to a large circle to cover the cake's top and sides - it can be quite a rough shape. Lift it onto the cake and drape in a random fashion in the nooks and crannies to make a volcano shape.
• Melt the chocolate in a microwave or in a bowl over a pan of hot water. Using a pastry brush, paint the volcano with chocolate. Attach chunks of chocolate and sweets to make the rocky effect. Drizzle any remaining chocolate over the volcano.
• Now it's time for the explosion. In a jug, add 330ml of diet coke and mix with a dash of red food colouring. Very carefully, with a funnel if necessary, pour the coke into the hidden bottle. Get five mentos ready and roll up some paper to make a little tube so you can drop them all in at once. When you are ready, pop the mentos into the bottle and watch the foamy lave bubble up and pour over the cake. For extra effect use birthday candles, cake sparklers, or cake fountains.

CHOCOLATE VOLCANO LAVA CAKE COCKTAIL

Steps:

• Add the ice cream, vodka, chocolate liqueur and chocolate syrup to a blender. Blend until smooth. Pour into a tall glass and garnish with whipped cream and toasted coconut.

VOLCANO CAKE

Steps:

• Prepare cake batter according to package directions. Stir in pineapple and walnuts. Pour 2 cups into a greased and floured 9-in. round baking pan and 2 cups into a greased and floured 8-in. round baking pan. Pour remaining batter into a greased and floured 1-1/2-qt. ovenproof bowl., Bake the layer cakes at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Bake the bowl cake for 35-40 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Gradually add confectioners' sugar alternately with enough milk to achieve desired consistency. Beat in vanilla. Set aside 3/4 cup frosting. Add cocoa to the remaining frosting; beat until smooth. , Place the 9-in. layer on a serving plate; frost with chocolate frosting. Top with 8-in. layer and bowl cake, frosting between layers. Spread remaining chocolate frosting over top and sides of cake., Divide reserved white frosting in half; tint half orange and half red. Drop by spoonfuls over the top and down the sides of cake.

VOLCANO CAKE - RAINFOREST CAFE COPYCAT RECIPE - (4.2/5)

Steps:

• Arrange scoops of ice cream in the center of a chilled large round plate. Place brownies along the sides of the ice cream, making it look like a volcano shape. Drizzle down sides and top with both sauces. Add whipped cream all over the sides and down the center of the volcano. Drizzle volcano with more sauce and stick a sparkler or streamer in the middle.

VOLCANO SURPRISE WITH LEMON MOUSSELINE CAKE

Steps:

• To make the lemon mousseline cake:
• Put the egg yolks, sugar, grated lemon rind, and vanilla in a bowl, and mix well with a whisk until smooth and thick. Add the potato starch and flour, and mix with a whisk.
• Preheat the oven to 350 degrees. In another bowl, beat the egg whites until firm. Add about one-third of the egg whites to the egg-yolk mixture, and mix with a whisk to lighten the batter. Fold the remainder of the egg whites into the batter. Pour the batter into a buttered 9-inch springform pan.
• Bake on a cookie sheet in the 350-degree oven for approximately 35 minutes. The cake should be nice and puffy as it comes out of the oven. Let cool in the pan in a warm place. The cake will shrink slightly but remain moist and spongy inside.
• Prepare the base of the volcano surprise:
• Butter the center of a round ovenproof platter and slice the cake horizontally into four layers. Place one of the cake slices on the buttered platter. Spoon the ice cream onto the cake slice, mounding it in the center, and smooth with a spatula.
• Cover the top of the ice-cream mound completely with cake, breaking the remaining slices of cake into large pieces, as needed, to make them fit snugly and over the filling entirely. (Any leftover cake can be frozen for future use.) Sprinkle the cognac over the cake. At this point, the dessert can be placed in the freezer while you prepare the rest of it.
• For the soufflé mixture:
• In the bowl of a mixer fitted with a whisk attachment, beat the egg whites until firm. Meanwhile, mix the egg yolks and the vanilla in a separate bowl with a fork just until blended. When the egg whites are firm, add the sugar fairly quickly, and continue beating with the whisk for another 15 to 20 seconds to incorporate it. Gently fold the egg yolks into th egg whites with a spatula. Spoon some of the souffé mixture on top of the ice-cream cake, and smooth and round it into a conical shape.
• Preheat the oven to 400 degrees. You should have approximately a 1-inch thickness of the soufflé mixture on the cake, with the soufflé higher in the center. Spoon the rest of the soufflé mixture into a pastry bag fitted with a fluted tip, and make a spiral decoration all around the bottom of the volcano. Continue decorating the cake as you like with the remainder of the soufflé mixture.
• Embed the hollowed-out half-lemon shell in the center of the top of the volcano. Work quickly, so the ice cream and the soufflé coating remain firm. Bake in the 400-degree oven for 12 to 15 minutes. The outside of the cake should be nicely browned, and it should be just set inside.

FRUIT VOLCANO CAKE

Steps:

• In a bowl, combine flour, sugar, baking powder and salt. Combine yogurt and vanilla; add to dry ingredients just until combined. In a bowl, beat egg substitute on medium speed for 2 minutes; fold into batter. Pour into a 9-in. round baking pan coated with cooking spray. Arrange peach slices around the edge of pan. Sprinkle with berries. Combine sugar and cinnamon; sprinkle over fruit. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean and peaches are tender.

SMOKING VOLCANO CAKE

Steps:

• 1. Preheat oven to 350 degrees F. Spray 2 (8-inch) cake pans, 2 (10-inch) cake pans and 1 (6-inch) Bunt pan with cooking spray and set aside.
• 2. Beat cake mix, water, oil, and egg whites in a large bowl with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl and beat for 2 minutes on medium speed. Divide batter equally between prepared cake pans.
• 3. Bake 8-inch cakes and 6-inch Bundt cakes in oven for 35 to 40 minutes and 10-inch cakes for 45 to 50 minutes, or until tester comes out clean. Remove and cool completely.
• 4. To assemble, use a serrated knife to slice off the tops of the 8 and 10-inch cake so the surface of each cake is flat. Place the cut tops into a large bowl and break up to from large crumbs. The crumbs will be used a "lava rocks" at the base of the volcano. Slice the bottom off the 6-inch bunt cake so it sits flat.
• 5. Spread a thin layer of chocolate frosting between the 10-inch cake layers and stack. Spread a thin layer of chocolate frosting between 8-inch cake layers and stack. Place another thin layer of frosting on top of the 8-inch layer cake and place the bunt cake cut side down on top. Place a dollop of frosting on top of the 10-inch cake and carefully, place 8-inch cake on top and center of 10-inch cake.
• 6. Use a serrated knife to trim edges around the tops of both cakes to create a cone shaped cake. (Make angled cuts downward and leave a round base on top for icing to "flow" from.)
• 7. To decorate, frost outside of entire cake with remaining chocolate frosting. Place the cake crumbs around the base of the cake. Pipe green icing around the entire bottom of the cake for "grass". To create "flowing lava" pipe red icing a quarter from the top of cake in downward strokes to the middle of the cake with ribbon tip. Repeat technique with orange icing, starting almost at top of cake and ending where red icing begins with slight overlap. Repeat technique with yellow icing starting at the very top of cake and overlap orange icing. Drizzle yellow and red gel coloring around the very top of cake.
• 8. For the smoke effect place a few pieces of dry ice into glass candle votive. Place the votive into the hole of the bunt cake. Pour a small amount of warm water into the votive and enjoy.

CHOCOLATE-VOLCANO-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. 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.
• Cook's Note: Paula likes to change the box cake recipe to her liking. You can still follow the directions on the cake box and get a delicious volcano cake. But if you would like to do Paula's version of this cake, add 4 eggs instead of 3 and replaces the water measurement with milk. She also adds a teaspoon of vanilla extract.
• Read more at: http://www.foodnetwork.com/recipes/paula-deen/chocolate-volcano-cake-recipe/index.html?oc=linkback

DIANE’S HOT FUDGE VOLCANO CAKE

Steps:

• 1. Mix together in an ungreased 8" square pan and spread over pan bottom: 1 egg, ¼ cup water and 1 package Jiffy Devils Food Cake Mix 2. Combine the following ingredients in a saucepan and heat until blended and hot. Carefully pour the hot mix over the cake. 1 package Jiffy Fudge Frosting Mix, 1 1/3 cup milk, 1/4 cup margarine 3. Bake at 350 degrees for 25-30 minutes. The cake will rise through the hot sauce mixture, and look crusty. 4. Let cake set for 3-5 minutes, cut into small servings and invert on serving dishes. The hot fudge sauce should be on top when served. Top with good vanilla ice cream.

CHEF MOMMIE'S VOLCANO CAKE

Steps:

• Prepare chocolate cake mix according to pkg directions & bake in a bundt pan sprayed w/PAM. (Pls Note: Actual cake ingredients may vary from those listed above as they were shown to fulfill the editing process).
• Invert cake onto serving platter, allow to cool completely & package it up to take to work w/you the next dy.
• When ready to share your cake at work, fill center hole w/scoops of ice cream. Top w/cherry pie filling (lava), drizzle some of it down the sides of the cake & give everyone a spoon.
• NOTE: For anyone who may opt to make this cake for reasons other than sharing your birthday cake w/co-workers, feel free to amend the prep as desired. :-).