Father's Day Dessert Volcano Cake

Volcano Cake

Cream mixture:
8oz cream cheese, softened
1 stick butter, room temperature
2 cups 4x or 10x sugar

Cake:
1 cup sweetened coconut flakes
1 cup pecan
1 box German chocolate cake mix
10 bite sized almond joy (I used normal size and cut them in half.)

Glaze:
4 tablespoon butter
1/4 cup cocoa powder
1/2 cup milk
1 1/2 cup confectioners sugar
1/2 teaspoon almond extract

For the cream mixture:
Beat ingredients together with an electric mixture.  Set aside until ready to use. 

Cake:
Preheat oven to 350.  Grease 13x9x2 pan.
Line bottom of greased pan with coconut flakes.  Sprinkle with pecans on top of coconut. Set aside.  Follow directions on back of box to prepare cake.  Fold in candy bites. Pour into cake pan.  Evenly space dollops of cream cheese 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 50 minutes.   While cake is still hot spread the glaze evenly over the cake. 

The glaze:
In a small sauce, melt butter over medium low heat.  Whisk cocoa powder and add milk until you get a thin consistency.  If glaze is too thick add more milk.  While bringing butter and milk mixture to a boil, whisk in confectioners' sugar and almond extract.  Glaze should be thin.  Remove from heat and allow to cool before using.