Chocolate Explosion Cake Version 2 Recipes

DOUBLE CHOCOLATE EXPLOSION CAKE

Steps:

• Preheat oven to 350.
• Beat sugar and oil on high speed until creamy.
• Add orange juice and mix.
• In a separate bowl, combine cocoa and baking soda and add to mixture.
• Add flour, water, vanilla sugar, and eggs a bit at a time and mix until smooth.
• Pour into a lined cookie sheet.
• Bake for 1 hour and cool completely.
• Add confectionary sugar, water, oil, cocoa, and vanilla to a small pot and heat over low heat until it's a smooth glaze.
• Pour over the cake while the glaze is still hot.

CHOCOLATE EXPLOSION CAKE (VERSION 1)

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.

CHOCOLATE EXPLOSION 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, but use 4 eggs instead of 3...and use MILK in place of water, and 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 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. Chocolate Pecan Glaze: 1/2 cup (1 stick butter) 1/4 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 pecans, chopped 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.