German Chocolate Poke Cake
A delightful dessert featuring a chocolate cake soaked with sweetened condensed milk and caramel, topped with chocolate frosting, coconut, and pecans.
Ingredients
Cake Base
- 1 box German chocolate cake mix Plus ingredients called for on the package, typically water, eggs, and oil
Fillings
- 1 cup sweetened condensed milk Creamy and velvety base
- 1 cup caramel sauce Rich and buttery
Toppings
- 1/2 cup chocolate chips Adds gooeyness
- 1/2 cup shredded coconut Provides tropical flair and chewy texture
- 1/2 cup chopped pecans Crunchy and slightly nutty
- 1/2 cup chocolate frosting For added decadence
- 1/2 cup caramel frosting Provides a sweet finish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the German chocolate cake batter according to the package instructions and pour it into the greased baking dish.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for a few minutes, then poke holes across the entire surface using the back of a wooden spoon.
Filling
- In a bowl, combine the sweetened condensed milk and caramel sauce, stirring until blended.
- Pour the filling over the poked cake, allowing it to seep into the holes.
- Let the cake cool completely.
Frosting and Topping
- Spread alternating layers of chocolate and caramel frosting over the top of the cake.
- Sprinkle chocolate chips, shredded coconut, and chopped pecans on top.
- Refrigerate for at least 2 hours before serving.
Notes
For a healthier twist, use whole ingredients in the cake mix and substitute sweetened condensed milk with alternatives like coconut or almond milk. Ensure to let the cake cool before frosting to avoid melting.