Volcano Cake (Paula Deen'S) - cooking recipe

Ingredients

Cream mixture
8 ounces softened cream cheese
1/2 cup butter, room temperature
2 cups confectioners' sugar
Cake
1 cup sweetened flaked coconut
1 cup pecans
1 (18 1/4 ounce) box German chocolate cake mix (prepare by following directions on box)
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
10 bite-size almond and chocolate covered candies (I had bite-size almond joy) or 10 candies, of choice. (I had bite-size almond joy)
Glaze
4 tablespoons butter
1/4 cup cocoa
1/2 cup milk
1 1/2 cups confectioners' sugar
1/2 teaspoon almond extract

Preparation

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.