Description
This German Chocolate Poke Cake is a luscious dessert featuring a moist chocolate cake infused with sweetened condensed milk and caramel sauce. Topped with a delightful coconut-pecan mixture, fluffy whipped topping, and drizzled with rich melted chocolate or chocolate syrup, this cake is perfect for any occasion and impresses with its rich flavors and creamy texture.
Ingredients
Scale
For the Cake:
- 1 box (15.25 ounces) German chocolate cake mix (plus ingredients listed on the box: usually eggs, oil, and water)
For the Filling and Topping:
- 1 can (14 ounces) sweetened condensed milk
- 1 jar (12 ounces) caramel sauce
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
- 1 container (8 ounces) whipped topping (like Cool Whip)
- 1/2 cup chocolate chips
- Optional: chocolate syrup for drizzle
Instructions
- Prepare the Cake: Preheat your oven and prepare the German chocolate cake mix according to the package instructions, typically combining the mix with eggs, oil, and water. Pour the batter into a greased 9×13-inch baking dish and bake as directed, usually about 30 minutes, until a toothpick inserted comes out clean.
- Cool and Poke Holes: Remove the cake from the oven and let it cool for about 10 minutes. Then, use the handle of a wooden spoon to poke holes all over the surface of the warm cake. This step allows the fillings to seep in.
- Add Sweetened Condensed Milk and Caramel: Slowly pour the sweetened condensed milk over the entire cake, letting it soak into the holes. Next, evenly spread the caramel sauce on top, making sure it fills the holes as well. Allow the cake to cool completely to room temperature.
- Add Coconut and Pecans: In a small bowl, mix together the shredded coconut and chopped pecans. Sprinkle this mixture evenly over the cooled cake to add texture and flavor.
- Spread Whipped Topping: Gently spread the whipped topping over the coconut-pecan layer to create a smooth, creamy finish.
- Melt Chocolate and Drizzle: Melt the chocolate chips using a microwave or double boiler until smooth. Drizzle the melted chocolate over the whipped topping. Alternatively, drizzle with chocolate syrup if preferred for an easier option.
- Chill and Serve: Place the cake in the refrigerator and chill for at least 2 hours to allow all flavors to meld and the cake to set. Slice into 12 servings and enjoy!
Notes
- This cake can be made a day ahead and refrigerated; the flavors improve as it sits overnight.
- For added texture and depth of flavor, consider toasting the shredded coconut and chopped pecans before sprinkling on the cake.
