COPYCAT RAINFOREST CAFE VOLCANO
I have had this many times at the Rainforest Cafe and finally have decided to try and copycat it. Well, I finally think that I have. It is alot of ice cream, brownie, and sauces, but it is ohhhh sooooo goooodddd.....
Provided by jb41848
Categories Frozen Desserts
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- On a chilled large round plate or platter arrange the scoops of ice cream so that they make a pile in the center of the plate.
- You may use more ice cream or less, up to you.
- Next, arrange the brownies along the sides of the ice cream so that it looks like a volcano shape.
- Next, drizzle the top and down the sides with the 2 sauces.
- Finally, add the whipped cream directly down the center of the volcano and then all over the sides.
- Drizzle with more sauce and stick a sparkler or streamer in the middle.
- Make sure you yell VOLCANO when you serve it.
Nutrition Facts : Calories 266.2, Fat 11.2, SaturatedFat 5.1, Cholesterol 28.7, Sodium 182, Carbohydrate 40.2, Fiber 1.2, Sugar 24.1, Protein 3.7
VOLCANO CAKE - RAINFOREST CAFE COPYCAT RECIPE - (4.2/5)
Provided by MJH
Number Of Ingredients 5
Steps:
- Arrange scoops of ice cream in the center of a chilled large round plate. Place brownies along the sides of the ice cream, making it look like a volcano shape. Drizzle down sides and top with both sauces. Add whipped cream all over the sides and down the center of the volcano. Drizzle volcano with more sauce and stick a sparkler or streamer in the middle.
ERUPTING VOLCANO CAKE
Chocolate volcano cake with hard candy lava and erupting marshmallow fluff®. You can do almost anything to decorate this cake. Be creative according to your time and energy!
Provided by buffet1
Categories Desserts Cakes Cake Mix Cake Recipes
Time 1h48m
Yield 20
Number Of Ingredients 24
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 1 angel food cake pan for the base cake layer and 1 fluted tube pan (such as Bundt®) for the top cake layer.
- Combine 1 cake mix, 1 1/3 cup water, 3 eggs, and 1/2 cup melted butter in a large bowl to make base cake layer. Beat with an electric mixer on low speed, about 30 seconds. Increase speed to medium and continue to beat, scraping bowl occasionally, until batter is smooth, about 2 minutes. Pour into prepared angel food cake pan.
- Combine 1 cake mix, 1 1/3 cup water, 3 eggs, and 1/2 cup melted butter in a large bowl to make top cake layer. Beat with an electric mixer on low speed, about 30 seconds. Increase speed to medium and continue to beat, scraping bowl occasionally, until batter is smooth, about 2 minutes. Pour into prepared fluted tube pan.
- Bake cakes in the preheated oven until toothpicks inserted into the centers come out clean, 40 to 45 minutes. Cool in pans, about 5 minutes. Invert onto wire racks.
- Sift confectioners' sugar and cocoa powder together in a large bowl.
- Combine 1 cup softened butter and vanilla extract together in another large bowl; beat with an electric mixer on low speed until creamy. Gradually beat in sifted sugar mixture until well-blended. Add heavy cream; beat until frosting is well-blended and spreading consistency.
- Place base cake layer on a large serving platter. Spread a thin layer of frosting on top. Position top cake layer over the base so that holes are aligned. Trim hole at the center of the cakes with a knife so that it is large enough to fit a tall glass or mason jar. Cut off the top with a serrated knife to create a volcano "rim".
- Spread frosting all over stacked cake. Arrange cake trimmings as "lava rocks" around the base. Refrigerate until frosting sets.
- Line a baking sheet with aluminum foil.
- Combine white sugar, light corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil; cook until syrup reaches 310 degrees F (155 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in 2 drops red food coloring and cinnamon flavoring.
- Pour streams of red syrup carefully onto the lined baking sheet to create candy "lava". Cool until set, about 5 minutes. Peel off the baking sheet and place around the sides and top of the frosted cake.
- Place marshmallow cream, 1/4 cup water, 1 drop red food coloring, and yellow food coloring in a small saucepan over low heat; cook and stir until marshmallow lava is melted and even in color, 3 to 5 minutes.
- Place glass or mason jar inside the frosted cake. Add a small amount of dry ice, marshmallow lava, and remaining 1/4 cup water. Dry ice will create a "smoke" effect and cause marshmallow lava to bubble over cake rim.
Nutrition Facts : Calories 619.8 calories, Carbohydrate 85.9 g, Cholesterol 115.5 mg, Fat 31.7 g, Fiber 3 g, Protein 6.4 g, SaturatedFat 16.1 g, Sodium 592.7 mg, Sugar 58.9 g
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