Hurricane Cake Paula Deen Recipes

HURRICANE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Melt and spread 1/2 cup margarine in the bottom of a 9x13 inch pan. Sprinkle coconut and pecans evenly over the bottom of pan; set aside.
• Prepare cake mix as directed on package. Pour batter over coconut and pecans in pan. In a saucepan over low heat, melt cream cheese and 1/2 cup margarine. Stir in confectioners' sugar until mixture is smooth. Spoon cream cheese mixture randomly over top of cake batter.
• Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool and serve from the pan.

PAULA'S VOLCANO CAKE

Steps:

• For the cream mixture:
• Beat ingredients (the softened cream cheese, 1 stick butter and sugar) together with an electric mixer. Set aside until ready to use.
• Cake:
• Preheat oven to 350 °F. Grease a 13 by 9 by 2-inch cake pan.
• 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 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 your "volcano" of flavor. Place in oven for 40 to 45 minutes. While cake is still hot spread the glaze evenly over the cake.
• For the glaze:
• In a small saucepan, melt the 4 tablespoons of butter over medium-low heat. Whisk in cocoa powder and add milk until you get a thin consistency. If glaze is too thick, add more milk. While bringing the butter and milk mixture to a boil, whisk in confectioner's sugar and almond extract. Glaze should be thin. Remove from the heat and allow to cool before using.

EARTHQUAKE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom and sides of one 9 x 13 inch baking pan.
• Layer coconut and pecans in the bottom of pan.
• Prepare cake mix according to package instructions and pour over pecans and coconut.
• Combine cream cheese, butter or margarine, vanilla and confectioners sugar and beat until smooth. Pour over cake mix.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Toothpick will not come out clean.

HURRICANE CAKE

Steps:

• Sprinkle coconut and pecans over dry bottom of 9x13 pan.
• Mix cake mix (according to package directions) and pour over coconut and pecans.
• Mix creme cheese, sugar, and butter.
• Drop by big blobs on cake batter.
• Swirl blobs into cake gently with a knife.
• Bake 350 for 35-45 minutes.
• When cake comes out of the oven pour melted frosting over hot cake.

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.