Erupting Volcano Cake

Preheat oven to 350 degrees F (175 degrees C). Grease one angel food cake pan for the base cake layer and one fluted tube pan (such as Bundt) for the top cake layer. (Prep time: 5 minutes)

For the base cake layer: Combine 1 chocolate cake mix, 1 1/3 cup water, 3 eggs, and 1/2 cup melted butter in a large bowl; 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. (Prep time: 5 minutes)

For the top cake layer: Combine cake mix, 1 1/3 cup water, 3 eggs, and 1/2 cup melted butter in a large bowl; 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. (Prep time: 5 minutes)

Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, about 40 to 45 minutes. Cool in pans briefly, then invert onto wire racks and let cool completely. (Bake time: 45 minutes, Cool time: 30 minutes)

Meanwhile, make the frosting: Sift confectioners' sugar and cocoa powder together in a large bowl. (Prep time: 5 minutes)

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. (Prep time: 10 minutes)

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". (Assembly time: 15 minutes)

Spread frosting all over stacked cake. Arrange cake trimmings as "lava rocks" around the base. Refrigerate until frosting sets. (Assembly time: 10 minutes, Chill time: 30 minutes)

Line a baking sheet with aluminum foil. (Prep time: 2 minutes)

To make the candy lava: 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 red food coloring and cinnamon flavoring. (Prep time: 15 minutes)

Pour streams of red syrup carefully onto the lined baking sheet to create candy "lava". Cool until set. (Prep time: 5 minutes)

Peel off the baking sheet and place around the sides and top of the frosted cake. (Assembly time: 5 minutes)

To make the marshmallow cream lava: 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 smooth and even in color. (Prep time: 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. (Assembly time: 5 minutes)