gailz2
Gold Member
- 2,014
Click For Summary
Discussion Overview
The thread centers around a request for a volcano cake recipe and the associated product used for baking it. Participants share their experiences and insights regarding different versions of the cake, including the use of specific Pampered Chef products.
Discussion Character
- Anecdotal
- Opinion-based
- Exploratory
Main Points Raised
- One participant mentions a request from a customer for a volcano cake recipe and the plastic product used for it.
- Another participant suggests that the recipe in question might be for a Molten Chocolate Lava Cake made in the Rice Cooker, providing a detailed recipe.
- One participant expresses gratitude for the recipe and considers selling both the rice cooker and the scoop.
- Another participant notes the distinction between the molten cake and a volcano cake made in the batter bowl, which is shaped like a volcano.
- One participant recalls that the Rice Cooker version was popular in 2005 and shares tips for achieving better results with the cake.
- Another participant shares their experience of trying the cake, noting a mishap with the frosting causing a mess in their microwave.
Areas of Agreement / Disagreement
Views differ on whether the original request was for a molten cake or a volcano cake, with participants providing insights into both versions without reaching a clear consensus.
Contextual Notes
Participants share personal experiences with baking the cake in different Pampered Chef products, highlighting variations in preparation and results.
Who May Find This Useful
Consultants looking for recipe ideas or product usage insights related to volcano or molten cakes may find this discussion beneficial.
time2cook
- 146
I believe he was referring to the Rice Cooker recipe:Molten Chocolate Lava CakeOne box of chocolate cake mix
ingredients to make the chocolate cake (from the back of the box)
One can of chocolate frosting1. Empty cake mix and cake mix ingredients into Rice Cooker Plus and mix together.
2. Add ½ the can of frosting with Small or Medium Scoop.
3. Microwave for about 8-10 minutes. Invert onto med. Square.
4. You can use any kind of cake mix and frosting, but chocolate is my favorite! German Chocolate is great too!
ingredients to make the chocolate cake (from the back of the box)
One can of chocolate frosting1. Empty cake mix and cake mix ingredients into Rice Cooker Plus and mix together.
2. Add ½ the can of frosting with Small or Medium Scoop.
3. Microwave for about 8-10 minutes. Invert onto med. Square.
4. You can use any kind of cake mix and frosting, but chocolate is my favorite! German Chocolate is great too!
gailz2
Gold Member
- 2,014
Teresa Lynn
Gold Member
- 3,447
gailz2
Gold Member
- 2,014
Teresa Lynn
Gold Member
- 3,447
Grandmarita
Gold Member
- 910
If he recalls it is "plastic" then it would be the Rice Cooker. That was very popular
in 2005 when I first signed up. We learned quickly that we got better results when
we did not put the frosting into the batter but used about four medium scoops on
the top of the warm cake, and helped it by spreading it from the center out to
the edges, and then let is overflow and give a very gourmet appearance to the sides.
If you wanted to decorate it any further, fine but it was perfect with just that little
effort. In most 900 watt microwaves the timing varied from 10 to 12 minutes for me.
Let it set about five minutes before turning out onto one of our medium square Simple
Additions. It can easily serve 12 because it is firm, moist and seems rich.
in 2005 when I first signed up. We learned quickly that we got better results when
we did not put the frosting into the batter but used about four medium scoops on
the top of the warm cake, and helped it by spreading it from the center out to
the edges, and then let is overflow and give a very gourmet appearance to the sides.
If you wanted to decorate it any further, fine but it was perfect with just that little
effort. In most 900 watt microwaves the timing varied from 10 to 12 minutes for me.
Let it set about five minutes before turning out onto one of our medium square Simple
Additions. It can easily serve 12 because it is firm, moist and seems rich.
gailz2
Gold Member
- 2,014
TY everyone. I tried this cake tonight and it erupted in my microwave. I have a very powerful microwave (1200), put the whole container of frosting in the middle (before reading Grandmarita's suggestions) and it made a royal mess of my microwave. I think I set the timer for 10 minutes. It was very tasty and moist, but what a mess.
Frequently Asked Questions
What ingredients do I need for the Volcano Cake recipe?
To make the Volcano Cake, you will need the following ingredients: a box of chocolate cake mix, eggs, water, vegetable oil, a package of instant chocolate pudding mix, and your choice of candy bars or chocolate chips for the "lava" effect.
How do I prepare the Volcano Cake?
Begin by preheating your oven according to the cake mix instructions. Prepare the cake batter by mixing the cake mix, eggs, water, and oil in a bowl. Pour half of the batter into a greased bundt pan, add your candy bars or chocolate chips in the center, and then pour the remaining batter on top. Bake according to the package instructions, then let it cool before inverting it onto a plate.
What Pampered Chef products do I need to make the Volcano Cake?
For making the Volcano Cake, you can use the Pampered Chef Classic Batter Bowl for mixing the ingredients, the Medium Scoop for portioning the batter, and the Bundt Pan for baking the cake. Additionally, the Silicone Spatula is great for scraping the bowl clean.
Can I customize the Volcano Cake recipe?
Absolutely! You can customize the Volcano Cake by using different flavors of cake mix, such as vanilla or red velvet, and by adding various types of candy bars or fruit in the center. You can also top it with whipped cream, ice cream, or a drizzle of chocolate sauce for extra flavor.
How do I store leftover Volcano Cake?
To store leftover Volcano Cake, cover it with plastic wrap or place it in an airtight container. It can be kept at room temperature for a day or two, but for longer storage, refrigerate it. Make sure to bring it back to room temperature before serving for the best taste.
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